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1 kg of beef short rib (bone in or out)
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salt
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pepper
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1 large onion (roughly chopped)
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4 cloves of garlic (halved)
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1 tbsp of vegetable oil
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284 ml can of low sodium cream of mushroom soup
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2 cups of low sodium beef broth
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4 servings of rigatoni or rice
Serves: 4-5
Prep Time: 1h
Cook Time: 6-8h
Pat all short rib dry well with paper towel. Season all sides of short ribs with salt and pepper. Chop garlic and onion into large pieces.
Heat the oil over high heat in cast iron or skillet. Sear all pieces in batches, browning both sides. This will take approximately 3-6 minutes. Place seared short rib into slow cooker.
In the same pan, add onion and garlic. When they have browned, remove half and add to the slow cooker. With the remaining half, return to the stove and turn down to medium heat.
Add the broth to deglaze the pan, scraping the browned bits off the bottom with a spoon. When all is scraped up, add the mushroom soup, stir well. This will look a bit chunky, just continue stirring until it is creamy and an even consistency. Add salt and pepper to taste.
After sauce is smooth with no lumps, bring to a rapid simmer before pouring the entire mixture into the slow cooker. Be sure to cover at least 90% of the meat.
Cover with a lid and cook on low for 6-8 hours. If meat is not submerged, turn pieces over at the 3 hour mark. When 6 hours is up, stir the mixture well before serving right away by itself or with cooked pasta or rice. Alternatively keep in the refrigerate for up to 4 days.
