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Author Notes: Delicious slow cooked short ribs and hearty vegetables in a wine sauce. —Eat,Knit,Grow
- 2 pounds Boneless Beef Short Ribs
- 2 tablespoons Brown Sugar
- 2 tablespoons Olive Oil
- 2 Yellow Onions
- 1 Shallot
- 2 Garlic Cloves
- 2 Turnips
- 1 Zucchini
- 1/2 cup Red Wine
- 1 1/2 cups Beef Stock
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 pound Egg Noodles
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 tablespoon Sour Cream
- In a large skillet heat the oil over high heat.
- Rub the short ribs with brown sugar, lightly salt and pepper them. Brown the ribs on all sides, about 2 minutes per side.
- Chop the onion, turnips (peeled) and zucchini, put in the slow cooker. Mince the garlic and the shallots and add to the slow cooker.
- Add the wine, stock, vinegar, Worcestershire and soy sauce to the slow cooker. Stir to combine. Top with the short ribs and cover with the lid.
- Cook on low for 8 to 10 hours.
- Before serving, cook the egg noodles to package directions.
- Heat the butter in a skillet over medium-low heat, stirring to prevent burning. Whisk the flour into the butter.
- Add about 1 1/2 cups (rough, no need to measure) of the liquids from the slow cooker to the rue, then bring to a boil. Reduce to low and cook, whisking constantly until the sauce thickens.
- Remove from heat and stir in sour cream. Serve meat and veggies over egg noodles and topped with the thickened sauce
- This recipe was entered in the contest for Your Best Short Ribs