These beef short ribs are slow cooked with frozen lima beans and mushrooms. This is a very 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.