Place ribs in a 5-to-6-quart slow cooker. Add broth, beer, onion, steak sauce, mustard, horseradish, thyme and salt.
Recipe
Author
Hy-Vee Test Kitchen
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Description
After a few hours in the slow cooker, the meat will fall off the bone and be richly flavored by the stout beer.
Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 5 lbs. beef bone-in short ribs | ||
| 2 c. Hy-Vee beef broth | ||
| 1 (12-oz.) bottle stout beer | ||
| 1 medium yellow onion, chopped | ||
| ½ c. Hy-Vee steak sauce | ||
| ¼ c. Hy-Vee stone ground Dijon mustard | ||
| 1 tbsp. prepared horseradish | ||
| 1 tsp. Hy-Vee dried thyme, crushed | ||
| ½ tsp. Hy-Vee salt | ||
| 1 c. arugula leaves, packed | ||
| Arugula-Orzo Salad |
Things To Grab
- 5-to-6-quart slow cooker
- Slotted spoon
Directions
- Cover and cook on LOW for 11 to 12 hours or on HIGH for 5 1/2 to 6 hours or until meat is tender.
Using a slotted spoon, transfer ribs and onion to a platter; cover to keep warm. Skim fat from cooking liquid; spoon juices over ribs. Top with arugula. Serve with Arugula-Orzo Salad, if desired.
Nutrition facts
Servings
860 Calories per serving
Amounts Per Serving
- Total Fat: 46g
- Cholesterol: 270mg
- Sodium: 1420mg
- Total Carbohydrates: 12g
- Protein: 88g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 20%
0%
Iron 60%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2015.