The name says it all...short ribs become exceedingly tender when slow-cooked in a flavorful combination of French onion soup, ale, garlic, brown sugar and seasonings. Get it on the table stress-free and even quicker with a meal kit from our partners at Chef'd. Get prepped, pre-portioned ingredients delivered right to your door. Try a Meal Kit - no subscription required.
pounds beef short rib(about 6 serving-sized pieces)
tablespoons packed brown sugar
cloves garlic, minced
teaspoon dried thyme, crushed
cup all-purpose flour
can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Spoon off any fat.
Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.
Chef Tip: Try this French-inspired version with red wine and mushrooms! Top the beef with 1 large onion, chopped and 16 ounces portobello mushrooms, sliced. Substitute 1 1/2 cups red wine for the beer and add to the cooker with the soup. Omit the ground thyme and minced garlic. Instead, wrap fresh parsley, thyme, bay leaf, garlic cloves and peppercorns in a tied cheesecloth bundle. Submerge the bundle in the soup mixture before cooking. Discard after cooking. Serve short ribs over mashed potatoes or polenta with chopped green onion. Top each serving with 1 onion ring and serve your favorite vegetable on the side.
This recipe is so good and the drippings from the ribs make an amazing gravy for mashed potatoes. It's been awhile since I've made it but will be making it for a friend this weekend. I do double the recipe and even then there are hardly ever leftovers
I am preparing this meal tonight, so I don't have a proper review yet, but I couldn't hesitate to comment. I usually create my own recipe with what I have available in the fridge/pantry, but thought I would give this one a try. After reading the recipe and all the reviews to date, I suspect that some may be adding water with the soup. Do not do this. The Ale is the substitution for the water. Basically, you are cooking by Braising the short ribs so the liquid should be roughly 1/2 up the meat or less and be sure you have a tight fitting lid to retain the moisture. Where I come from, Short Ribs are traditionally Beef, not Pork. Pork may work well, but I would definately use different seasonings. Could be why some think it's horrible. Looking forward to a scrumptious dinner!