This is the easiest meal you will ever prepare,
and certainly one of the most delicious.
You will win the hearts of the beef eaters in your family, so get ready
to hear moans of appreciation. The meat is fork tender, intensively flavorful,
with a richness that exceeds this simple cut of beef.
I used to prepare this just for Mr. O-P and me, because it was just so easy that it seemed unworthy of being served to company. Then one night we had a friend over, it was
already simmering in the Crockpot, so what could I do but serve it atop a mound
of creamy mashed potatoes? This was
three years ago and he is still talking about that meal to this day. I’ve never written out a recipe for it before
– it is that easy --, but having been
asked numerous times, here goes.
Slow
Cooked Short Ribs
1-2 pounds boneless short ribs
1 package Lipton dry onion soup mix
½ cup brewed coffee, cooled
1 cup red wine (preferably Chianti)
Place short ribs into the bottom of a 2.5 quart
Crockpot. Pour dried onion soup mix over
the top, followed by the wine and coffee.
Cover and cook on low for 8 hours.
One hour prior to serving, toss in boiler onions (you can really use as
many or as few as you like here). You
may also use whole button mushrooms in place of, or in addition to, the
onions. To make it an entire meal, toss
in baby carrots or some tiny potatoes.
Serve to your happy guests. This recipe may be doubled, tripled, quadrupled,
etc. Just increase the size of your slow
cooker.
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