With a splash of red wine for added sophistication, this slow-cooked sensation allows you to wow your crowd without the work
4 lbs. beef chuck short ribs
2 Tbs. flour
1 cup red wine, like Cabernet
1 pkg. (2 lbs.)** soup greens blend **(carrot, onion and celery), chopped
8 oz. sliced cremini** mushrooms**
1 pkg. (2.2 oz.) beef-and-onion soup and dip mix, like Lipton Recipe Secrets
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
Season short ribs with salt and pepper. In skillet, cook ribs 10 min. or until brown on all sides, turning. Transfer to slow cooker; sprinkle with flour.
Add wine, soup greens, mushrooms, soup mix, rosemary, thyme and 1⁄2 cup water to slow cooker. Cover, cook on low 6 to 8 hrs. or on high 3 to 4 hrs. until meat is tender.
Remove ribs and vegetables from slow cooker. Skim and discard fat from sauce; add ribs and vegetables back to sauce.
Active time: 20 min.
Total time: 41⁄2 hrs.
*Per serving: *Cal. 358 Pro. 26g Carb. 11g Fiber 2g Sug. 4g Chol. 1,588mg Sod. 379mg Total fat: 22g Sat. 7g Trans. 0g
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