Beef Short Ribs with Tomatoes

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4 users rated this recipe an average rating of 4.5
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 10 hrs to 11 hrs on low-heat setting or 5 to 5 1/2 hours on high-heat setting
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Beef Short Ribs with Tomatoes
Ingredients
2 1/2
pounds boneless beef short ribs
1
teaspoon garlic salt
1
3 ounce package dried tomato halves, coarsely chopped (1 cup)
3
medium carrots, peeled and coarsely chopped (1 1/2 cups)
2
medium onions, coarsely chopped (1 cup)
2
teaspoons dried Italian seasoning, crushed
1
cup beef broth
3
cups dried egg noodles, cooked and drained
 
Dried Italian seasoning (optional)
Directions
  1. Trim fat from ribs; cut ribs into 3-inch pieces. Sprinkle garlic salt evenly over all sides of meat; set aside.
  2. In a 4-quart slow cooker combine tomatoes, carrots, and onions. Place ribs over vegetables, and sprinkle with Italian seasoning. Add broth.
  3. Cover; cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
  4. Using a slotted spoon, remove ribs and vegetables from cooker. Skim fat from juices in cooker; discard Serve ribs, vegetables, and cooking juices over egg noodles. Sprinkle with additional Italian seasoning, if desired.
Nutrition Facts (Beef Short Ribs with Tomatoes)
    Per serving:
  • 492 kcal cal.,
  • 21 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 167 mg chol.,
  • 515 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 8 g sugar,
  • 44 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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