Simmering meat slowly is a fall-style cooking method. Mairlyn Smith likes to serve this with either mashed or roasted mini potatoes and steamed or roasted Brussels sprouts.

Slow-cooker beef short ribs

Makes: 6 servings
Per Serving: 520 Calories, 22 g Total Fat, 10.7 g Saturated Fat, 0 Trans Fat, 533 mg Sodium, 17.3 g Carbohydrate, 3 g Fibre, 7.8 g Sugars, 44.6 g Protein

Ingredients:

• 4 lb (1.8 kg) simmering short beef ribs, cut into chunks
• 1tsp (5 mL) iodized salt
• 1 tsp (5 mL) freshly cracked pepper
• ½ tsp (2 mL) ground thyme
• 5 large cloves garlic, minced
• One – 796 mL (28 fl oz) can no salt added tomatoes
• 1 cup (250 mL) red wine (or ½ cup/125 mL)
• 1 cup (250 mL) no salt added beef broth (or ½ cup/125 mL)
• 3 large carrots, scrubbed add chopped into chunks
• 2 onions, chopped
• 2 large sticks fresh rosemary or more if desired

Method:

Place meat in the slow cooker, sprinkle with salt, pepper, thyme and garlic.

Add tomatoes, wine, broth, carrots, onions and rosemary.

Cover, cook on low for 10-12 hours or until the meat is tender.

Professional home economist tips: This recipe produces a lot of liquid. I use the extra liquid to cook barley in the next day – a two for one recipe. But if you like, reduce the wine and broth to ½ cup/125 mL each. To reduce the amount of saturated fat, make this the day before and refrigerate overnight. The next day remove solid fat on top. Reheat and serve.

Courtesy Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith