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
Scale
- 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
- 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.
Find it online: https://www.framedcooks.com/slow-cooked-mustard-short-ribs/