Hearty Country Style Beef Ribs
August 21, 2012
"I found the basic recipe in the 2009 edition of Taste of Home Quick Cooking Cookbook. The original recipe was sent to them by Helena Ivy of St.Louis, Missouri. Her recipe used short ribs and mushrooms, and mine uses carrots and country style boneless beef ribs.I also used golden mushroom soup instead of cream of mushroom.The amount of pepper used is strictly up to you. As with most crockpots cooking times will vary, so adjust accordingly.I served this over mashed potatoes, but I'm sure either rice or noodles would also be good.Submitted to " ZAZZ " on August 21st.,2012"
- Serving Size: 1 (485.6 g)
- Calories 653.1
- Total Fat - 37.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 225.8 mg
- Sodium - 285.5 mg
- Total Carbohydrate - 15.2 g
- Dietary Fiber - 3.5 g
- Sugars - 5.5 g
- Protein - 60.3 g
- Calcium - 121.7 mg
- Iron - 3.6 mg
- Vitamin C - 4.6 mg
- Thiamin - 1.2 mg
Place onions and carrots on bottom of crockpot.
Top vegetables with ribs, and sprinkle pepper evenly over the ribs.
In a medium bowl combine soup,1 /2 cup water, brown gravy mix,garlic, and thyme;pour over ribs.
Cover and cook on low for 7 hours. ( adjust cooking time to your own crockpot ).
Remove meat to platter and keep warm
Combine cornstarch and 2 Tablespoons water until smooth.
Skim fat from cooking juices; transfer juices to a small pan, and bring to a boil.
Gradually stir cornstarch/water mixture into meat juices, and bring back to a boil.
Cook and stir for 2 minutes or until thickened,and serve with meat and mashed potatoes.
Tips & Variations
No special items needed.