These beef short ribs are slow-cooked with frozen lima beans and mushrooms. This is an easy and flavorful recipe.
If you can't find good, meaty short ribs, you may use chuck roast, cut into thick slices, or use stewing beef.
- 3 to 4 pounds meaty beef short ribs on the bone
- 16 to 20 ounces frozen lima beans
- 1 can condensed beef barley soup
- 1 cup water
- 1 envelope dry onion soup mix
- 1 can (3 to 6 ounces) sliced mushrooms
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Place ribs and lima beans in the crockpot.
In a bowl, combine soup, 1/2 cup water, onion soup mix, and undrained mushrooms. Pour over short ribs.
Cover and cook on low for 9 to 11 hours, or until meat is tender. Transfer broth to a saucepan and bring to a boil. Combine 1/4 cup cold water with flour; stir until smooth. Stir into the boiling broth and continue cooking, stirring, until thickened.
Serve gravy with the short ribs and lima beans.
Serves 4 to 6.
Short ribs are cut from the chuck or rib area. They usually have a generous amount of meat and fat. 1 pound per person is about right for serving size. You might find boneless short ribs, which are cut from the chuck or the plate. A chuck pot roast may be used in this recipe instead of short ribs.
Omit the lima beans and add sliced carrots and large chunks of potatoes about 6 to 7 hours before the short ribs will be done.