Crockpot Braised Short Ribs

I love crockpot (slow cooker) meals because I can throw everything in and go. many of my crockpot meals freeze well too. Jarom loves short ribs, but usually he cooks them the Guamanian way which incorporates a lot of soy sauce among other ingredients, but the soy sauce makes them very salty, although they are very good and everyone always asks if we are going to bring them to the next BBQ. I was so excited when I came across this recipe while planning our bi-weekly meals, because it gave me another way to cook them. I loved this recipe, when the ribs were done they were actually falling off the bones. The meat melted in your mouth, it was so juicy and tender.

This recipe is from Betty Crocker's Slow Cooker Meals, October 2003, #201 issue, page 52-53.



4 lbs. beef short ribs (cut Korean style)
2 dried bay leaves
2 tsp. Worcestershire sauce
1 envelope brown gravy (I used two cans of beef gravy instead)
1/2 c. dry red wine, Optional (I used a sweet white wine-Chenin Blanc)
1 can condensed golden mushroom soup (because I sued two cans of beef gravy I did not use the mushroom soup)
4 servings mashed potatoes (regrigerated, instant or frozen), heated

1. Place ribs in 3.5-4 quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy, wine and soup.
2. Cover and cook on low heat for 8-10 hours.
3. Spoon excess fat from top of sauce, if desired, when done cooking. (I don't recommend doing this if you freeze this meal or any leftovers. You want a fair amount of the fat to place in the freezer bag with the ribs for freezing. The fat helps the meat so they won't dry out during the reheating process.) Remove bay leaves. Serve ribs with mashed potatoes, using sauce as gravy and spooning it over the top of the ribs and potatoes.

Makes 4 servings

BETTY'S TIPS:
Serving With-steamed baby carrots to brighten up the plate and they taste great with the gravy.
Variation-Try cooking a 3 lb. pot roast this way. It is just as delicious but not as rich as the ribs.
Special Touch-Serve in pretty shallow soup plates with a fork and spoon to get every delicious drop of sauce.

NOTE: This recipe freezes well, up to three months in a vacuum sealed bag. Thaw and to reheat, place them in a 13x9 inch baking dish and put in preheated 350 degree oven for about 8-10 minutes. They are just as tender and juicy as they were fresh out of the crock pot.