Here’s how it goes with me and short ribs: I see them on a menu, along with something else that looks tempting. I agonize, and then ask the Southern husband if he is thinking about ordering the short ribs. He’s not, but he has been through this one million times before and so he does, and I order the other thing. Our dinner comes and I have complete buyer’s remorse about not ordering the short ribs, so we swap. Which is one of the many, many reasons I was so happy to make this easy and delicious short rib recipe at home, because for once, we actually BOTH got to have short ribs.
There are so many fabulous things about this recipe I don’t even know where to start. First of all, you make it in your slow cooker, which means it is incredibly easy and you are guaranteed that the ribs are going to be tender and juicy and perfect.
Second, it gets cooked with a generous amount of this…
Spicy, tangy, grainy mustard. It gives it a perfect little zing. And finally, it gets topped with a garnish of sour cream, more mustard and a handful of chives. It’s a great finishing touch, and will take you about one minute to throw together.
So even though this seems like it should be the result of hours slaving away in the kitchen, the only slaving away is going to be done by your trusty slow cooker. Which means yes, you CAN have this on a Monday night after a long day at work. And you deserve it! You and the Southern husband. :)Print
- 1 1/2 pounds boneless short ribs
- 1/2 teaspoon each salt and pepper
- 1/4 cup flour
- 4 tablespoons olive oil
- 1 pound baby red or yellow potatoes, cut in halves
- 1 large onion, cut into eighths
- 2 cups carrots, peeled and cut into 2 inch pieces
- 2 garlic cloves, minced
- 1 cup beef broth
- 2 tablespoons grainy mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 2 tablespoons grainy mustard
- 1 tablespoon chopped chives, plus more for sprinkling
- Pat ribs dry. Mix together salt, pepper and flour and dredge ribs in flour mixture.
- Heat oil in a heavy skillet over medium high heat. Add ribs and sear until browned on all sides, about 10 minutes total. Transfer ribs to slow cooker.
- Add vegetables and garlic to slow cooker. Stir 2 tablespoons mustard and the Worcestershire sauce into broth. Pour into the slow cooker, cover and cook on low for 8-10 hours.
- When ribs are finished cooking, stir cornstarch mixture into the rib mixture and stir. Cook for an additional 10 minutes, then stir in cream.
- Make sauce by combining sour cream, remaining mustard and chives.
- Divide short rib mixture among plates. Top with sour cream mixture, sprinkle more chives on top and serve.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!