Thursday, March 21, 2013

Recipe of the Week: Rustic Beef Short Ribs in Mustard Cream Sauce

The seasons are changing so the crockpot's days are probably numbered!  Typically, once the days get longer we tend to start grilling more and those slow lazy comfort meals disappear.

Here is another wonderful creation from the Weight Watchers One Pot Cookbook, which I highly recommend.  I think this is the 4th recipe that we have tried and we have loved them all.


Rustic Beef Short Ribs in Mustard Cream Sauce


6 Tablespoons sour cream (low fat, if possible)
1 1/2 Tablespoons Dijon mustard
1 Tablespoons chives
3 Tablespoons flour
1/2 Teaspoons salt
1/2 Teaspoons pepper
1 1/4 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks
2 Tablespoons olive oil
1 pound red potatoes, scrubbed and cut into 1-inch chunks
1 large onion, chopped
3 garlic cloves
1 cup beef broth
2 Tablespoons Worcestershire sauce


To make the sauce: Stir together sour cream, mustard and chives in a serving bowl, cover and refrigerate until ready to serve.

Mix together flour, salt, pepper and coat beef with seasoned flour, shaking off excess.

Heat oil in non-stick skillet.  Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch.  Transfer cooked beef to 5-6 quart slow cooker as it has browned.

Add remaining ingredients to the slow cooker.  Cover and cook until meat is tender, about 4-5 hours on high or 8-10 hours on slow.

Serve with mustard sauce poured over meat mixture.

Notes: This recipe calls for carrots to be added to the crockpot, but we don't do mushy carrots in our house.  I added roasted Brussels spouts as a side vegetable instead.