Tuesday, December 31, 2013

Slow Cooker Beef Short Ribs over Egg Noodles

     I used to LOVE the short ribs my mother would prepare when I was growing up.  I haven't made to date myself, but that's about to change.

Slow Cooker Beef Short Ribs over Egg Noodles

2-1/2 to 3-lbs. boneless beef short ribs
1 tsp. garlic salt
1 (3 oz.) pkg. dried tomato halves, coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium onions, coarsely chopped
2 tsp. dried Italian seasoning, crushed
1 C beef broth
3 C dried egg noodles, cooked and drained

Trim fat from ribs; cut into 3-inch pieces.  Sprinkle garlic salt evenly over all sides of meat; set aside.

In a 4-quart slow cooker combine tomatoes, carrots and onions.  Place ribs over vegetables, and sprinkle with Italian seasoning.  Add broth.

Cover; cook on low heat setting10 to 11 hours or on high heat setting 5 to 5-1/2 hours.

Using a slotted spoon, remove ribs and vegetables from cooker.  Skim fat from juices in cooker, discard.  Serve ribs, vegetables and cooking juices over egg. noodles.  Dust with a little extra Italian seasoning before serving.

Makes 6 servings

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