Melt-In-Your-Mouth Short Ribs

Melt-In-Your-Mouth Short Ribs
This dairy free recipe serves 6. One portion of this dish contains around 10g of protein, 3g of fat, and a total of 289 calories. Head to the store and pick up flour, campbell's® condensed onion soup, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Place the beef into a 5-quart slow cooker.
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Slow CookerSlow Cooker
2
Add the brown sugar, garlic, thyme and flour and toss to coat. Stir the soup and ale in a small bowl.
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All Purpose FlourAll Purpose Flour
ThymeThyme
SoupSoup
AleAle
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3
Pour over the beef. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
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4
Serve with the mashed potatoes. *Or on HIGH for 4 to 5 hours.
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Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.
Two Vines Columbia Valley Merlot
Two Vines Columbia Valley Merlot
This fruit-forward wine is defined by aromas and flavors of raspberry andblackberry. Expressions of coffee and cocoa frame the mid-palate, and spiceround out the soft, velvety finish.
DifficultyMedium
Ready In45 m.
Servings6
Health Score4
Dish TypesSide Dish
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