Hearty Short Ribs

Our local grocery store had a great sale on some beef ribs. The packages were buy one get one free. I bought a ton of them.

Up to now, the only way I’d cooked them was in barbeque sauce. I wanted to find a different way to cook them so I went looking online for a recipe and found this one. I am so glad I did!

For this you will need:

1 large onion, sliced
4 lbs beef short ribs
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope brown gravy mix
1 tsp minced garlic
1/2 tsp dried thyme
1 tbs cornstarch
2 tbs cold water

Place onion in a slow cooker, top with the ribs.

Combine the soup, 1/2 cup water, gravy mix, garlic, and thyme; pour over ribs. Cover and cook on low for 6.5 hours or until meat is tender.

Remove meat to serving platter and keep warm. Skim fat from cooking juices and transfer to a small saucepan. Bring to a boil.

Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir for 2 minutes until thickened.

Serve with meat and mashed potatoes or rice.

*If you like, add a 1/2 lb of sliced fresh mushrooms to the sauce before pouring over the meat in the slow cooker.

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