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Braised Short Ribs with Mashed Potatoes and Green Beans

These tender, mouthwatering ribs are sure to become a family favorite.
Cooking Time
180
Difficulty
2
Servings
4

Ingredients For This Recipe

  • 2 – 3lbs Short Ribs with Bone
  • 1 diced Yellow Onion
  • 2 diced Celery Stalks
  • 3 peeled, diced Carrots
  • 4 minced Garlic Cloves
  • ¼ cup Tomato Paste
  • 1 cup Cooking Red Wine
  • 4 cups Beef Broth
  • ½ cup Piloncillo or Brown Sugar
  • 4 tbsp Flour
  • 3 Fresh Rosemary Sprigs
  • 3 Fresh Thyme Sprigs
  • Kosher Salt
  • Pepper

Preparation

  1. Season Short Ribs with Salt and Pepper to taste, set aside.
  2. Place Dutch Oven on Royal Prestige® Precision Cook. Select preheat function.
  3. Add Short Ribs and sear for 2 minutes per side with lid ajar.
  4. Remove Short Ribs and lower heat to 350°F.
  5. Sauté Onions, Celery, Carrots and Garlic until tender.
  6. Mix in Tomato Paste and Salt to taste; cook for another minute.
  7. Add Red Wine, Beef Broth and Panela; whisk in Flour.
  8. Add Rosemary, Thyme and Short Ribs.
  9. Cover with Redi-Temp valve closed; switch function to Slow Cooker.
  10. Select low cooking level; adjust timer to 2 ½ hours.
  11. When done, unit will beep 3 times and stop cooking.
  12. Serve with Mashed Potatoes and Green Beans. Garnish to taste.
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