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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