Slow Cooked Short Ribs

6 serving-sized pieces beef short ribs (about 3 pounds)

2 tablespoon packed brown sugar

3 clove garlic , minced

1 teaspoon dried thyme leaves , crushed

1/4 cup all-purpose flour

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

1 bottle (12 fluid ounces) dark ale or beer

Hot mashed potatoes or egg noodles

Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender. Spoon off any fat from the surface of the sauce. Serve with the mashed potatoes.

Time-Saving: Or you may cook this recipe on HIGH for 4 to 5 hours

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