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Slow-Cooked Mustard Short Ribs


  • Prep Time: 15 minutes
  • Cook Time: 8 hours, 10 minutes
  • Total Time: 8 hours 25 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Stovetop and Slow Cooker
  • Cuisine: American

Ingredients

  • 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

Garnish

  • 1/2 cup sour cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon chopped chives, plus more for sprinkling

Instructions

  1. Pat ribs dry. Mix together salt, pepper and flour and dredge ribs in flour mixture.
  2. 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.
  3. 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.
  4. When ribs are finished cooking, stir cornstarch mixture into the rib mixture and stir. Cook for an additional 10 minutes, then stir in cream.
  5. Make sauce by combining sour cream, remaining mustard and chives.
  6. Divide short rib mixture among plates. Top with sour cream mixture, sprinkle more chives on top and serve.