July 4, 2010

Slow Cooker Melt-In-Your-Mouth Short Ribs

From: Campbell's Kitchen
Prep: 10 minutes
Cook: 8 hours 
Serves: 6
The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings.


6 serving-sized pieces beef short ribs (about 3 pounds)
2 tablespoons packed brown sugar 
3 cloves garlic, minced
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour 
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup 
1 bottle (12 fluid ounces) dark ale or beer 
Hot mashed potatoes or egg noodles


Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Spoon off any fat from the surface of the sauce. Serve with the mashed potatoes.
TIP Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours.

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