Monday's Bread Bowl: Festive Beef Short Ribs

A yummy crock pot feast

The Mixed Stew crew threw this rustic but multilayered dish together in the rush of the holiday season. Herbs de provence provides effervescent flavor to the broth and mix of other ingredients. Here’s the recipe:

What you will need:

1 large spoon
1 fry-pan
1 crock pot with lid
1 metal tea holder
1 tablespoon canola oil
9 bone in-beef short ribs
1 teaspoon herbs de provence (placed in metal tea holder)
1 tablespoon spicy brown mustard
1 tablespoon Worcestershire sauce
16 to 24 baby-cut carrots
2 medium onions, quartered
1 (12oz) bottle beer
Salt and pepper to taste

Cooking and Directions:

Heat fry-pan on medium-high heat. Add oil. Season short ribs with salt and pepper then place ribs in pan. Brown ribs on all sides then set aside. Next, arrange a layer of carrots and onion in slow-cooker then sprinkle with salt and pepper. Place browned ribs over first layer of veggies. Position remaining carrots and onion on top of ribs. Add mustard, Worcestershire sauce, beer, and enough water to almost cover ingredients. Insert tea holder into liquid making sure that its contents are submerged. Cover crockpot with lid and cook on low for 6 to 8 hours or until meat is tender. Remove tea holder before serving.