Ingredients

The following ingredients have 5 Servings
  • 1 1/2 pounds boneless short ribs
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup flour
  • 4 tablespoons olive oil
  • 1 pound baby red or yellow potatoes, cut in halves
  • 1 large onion, cut into eighths
  • 2 cups carrots, peeled and cut into 2 inch pieces
  • 2 garlic cloves, minced
  • 1 cup beef broth
  • 2 tablespoons grainy mustard
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cornstarch dissolved in 4 tablespoons cold water
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • 2 tablespoons grainy mustard
  • 1 tablespoon chopped chives, plus more for sprinkling

Instruction

  • Pat ribs dry. Mix together salt, pepper and flour and dredge ribs in flour mixture.
  • Heat oil in a heavy skillet over medium high heat. Add ribs and sear until browned on all sides, about 10 minutes total. Transfer ribs to slow cooker.
  • Add vegetables and garlic to slow cooker. Stir 2 tablespoons mustard and the Worcestershire sauce into broth. Pour into the slow cooker, cover and cook on low for 8-10 hours.
  • When ribs are finished cooking, stir cornstarch mixture into the rib mixture and stir. Cook for an additional 10 minutes, then stir in cream.
  • Make sauce by combining sour cream, remaining mustard and chives.
  • Divide short rib mixture among plates. Top with sour cream mixture, sprinkle more chives on top and serve.