Better Homes and Gardens I Didn't Know My Slow Cooker Could Do That by Better Homes and Gardens

Author:Better Homes and Gardens [Better Homes and Gardens]
Language: eng
Format: epub
Tags: Cooking
Publisher: Houghton Mifflin Harcourt
Published: 2015-12-29T00:00:00+00:00

1. Trim fat from short ribs; set aside. In a plastic bag combine flour, the ½ teaspoon salt, and ¼ teaspoon pepper. Add ribs, a few pieces at a time, shaking to coat.

2. In a large skillet heat oil over medium-high heat. Working in batches, cook ribs in hot oil until browned on all sides. Place in a 6-quart slow cooker. Reserve 2 tablespoons drippings in skillet.

3. Add onions, carrots, and celery to the reserved drippings. Cook and stir over medium heat for 10 to 15 minutes or until tender. Add mustard, garlic, and herbes de Provence. Cook and stir for 2 minutes more. Transfer vegetables to the cooker. Stir in tomatoes, broth, and wine.

4. Cover and cook on low for 8 to 10 hours. Using a slotted spoon, transfer ribs and vegetables to a serving platter; cover with foil to keep warm.

5. For sauce, skim fat from cooking liquid in cooker. Measure 3 cups cooking liquid; discard remaining liquid. In a medium saucepan combine the 3 cups liquid and the cornstarch. Cook and stir over medium-high heat until sauce is slightly thickened and bubbly; cook 2 minutes more. Season to taste with additional salt and pepper.

6. Spoon sauce over ribs and vegetables. If desired, serve with Mashed Comté Potatoes.

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