Short Ribs with Leeks

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  • Makes: 6 servings
  • Prep: 30 mins
  • Cook: 7 hrs to 8 hrs on low, High 3-1/2 to 4 hours

Short Ribs with Leeks

Directions

  1. Place mushrooms, carrots, and leeks in a 3-1/2- or 4-quart slow cooker. Place beef over vegetables. Sprinkle with lemon peel, pepper, rosemary, thyme, and salt. Add broth.
  2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
  3. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover with foil to keep warm. Skim fat from remaining cooking liquid. Measure 1 cup cooking liquid. Place in a small saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid using a whisk. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 1 minute more. Ladle sauce over meat and vegetables. Makes 6 servings.
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Nutrition Facts (Short Ribs with Leeks)

  • Per serving:
  • 173 kcal ,
  • 8 g fat
  • (4 g sat. fat ,
  • 33 mg chol. ,
  • 252 mg sodium ,
  • 10 g carb. ,
  • 2 g fiber ,
  • 15 g pro.
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