Short Ribs with Leeks

Short Ribs with Leeks
Prep Time:
30 mins
Cook Time:
7 hrs
Total Time:
7 hrs 30 mins


  • 8 ounce fresh mushrooms, halved

  • 4 medium carrots, cut into 1-inch pieces

  • 4 medium leeks, cut into 1-inch slices

  • 2 pound boneless beef short ribs

  • 2 teaspoon finely shredded lemon peel

  • ½ teaspoon black pepper

  • ½ teaspoon dried rosemary, crushed

  • ½ teaspoon dried thyme, crushed

  • ¼ teaspoon salt

  • ¾ cup beef broth

  • cup dairy sour cream

  • 1 tablespoon all-purpose flour


  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.

Nutrition Facts (per serving)

173 Calories
8g Fat
10g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 173
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 252mg 11%
Total Carbohydrate 10g 4%
Protein 15g
Vitamin C 5.9mg 30%
Calcium 50.5mg 4%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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