Short Ribs With Mushrooms And Spring Vegetables Recipe

Cooking Directions

• STEP 1.Season the short ribs with salt and pepper, then sear them in a hot pan until browned on all sides.
• STEP 2.Transfer the short ribs to a slow cooker and add in the mushrooms, onions, garlic, and beef broth.
• STEP 3.Cook on low heat for 6-8 hours, until the short ribs are tender and falling off the bone.
• STEP 4.In the last hour of cooking, add in the asparagus and peas to the slow cooker.
• STEP 5.Once the vegetables are tender, remove the short ribs and vegetables from the slow cooker and set aside.
• STEP 6.Skim off any excess fat from the cooking liquid and strain it into a saucepan.
• STEP 7.Simmer the cooking liquid until it reduces and thickens slightly.
• STEP 8.Serve the short ribs and vegetables with the reduced cooking liquid as a sauce.

Cooking Tips

• For extra flavor, you can marinate the short ribs in a mixture of soy sauce, Worcestershire sauce, and garlic before searing them.
• If you don't have a slow cooker, you can also cook the short ribs in a Dutch oven in the oven at 325°F for 3-4 hours.
• Feel free to add in other spring vegetables like baby carrots or fava beans for additional variety.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the short ribs and vegetables in a covered baking dish and warm in a preheated oven at 350°F until heated through.
• Serve the short ribs and vegetables with mashed potatoes or crusty bread for a complete meal.