Short Ribs with Leeks

Makes 6 servings
Prep: 30 minutes
Cook: Low 7 to 8 hours, High 3-1/2 to 4 hours; plus 10 minutes

Ingredients
8 ounces fresh mushrooms, halved
4 medium carrots, cut into 1-inch pieces
4 medium leeks, cut into 1-inch slices
2 pounds boneless beef short ribs
2 teaspoons finely shredded lemon peel
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
3/4 cup beef broth
1/3 cup dairy sour cream
1 tablespoon all-purpose flour

Directions
1. Place mushrooms, carrots, and leeks in a 3-1/2- or 4-quart slow cooker. Place beef over vegetables. Sprinkle with lemon peel, pepper, rosemary, thyme, and salt. Add broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover with foil to keep warm. Skim fat from remaining cooking liquid. Measure 1 cup cooking liquid. Place in a small saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid using a whisk. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 1 minute more. Ladle sauce over meat and vegetables. Makes 6 servings.

Nutrition facts per serving:
calories: 173
total fat: 8g
saturated fat: 4g
cholesterol: 33mg
sodium: 252mg
carbohydrate: 10g
fiber: 2g
protein: 15g
vitamin C: 10%
calcium: 5%
iron: 12%

Short Ribs with Horseradish Sauce

Makes 6 servings
Prep: 25 minutes
Cook: Low 9 to 10 hours, High 4-1/2 to 5 hours

Ingredients
3 large carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1/2 cup dry red wine
1/4 cup beef broth
2 tablespoons Dijon-style mustard
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
1 recipe Horseradish Sauce (see recipe below)

Directions
1. Place carrots and onions in a 4- to 5-quart slow cooker. Place beef on top of vegetables. In a small bowl stir together wine, broth, mustard, garlic, salt, thyme, and pepper. Add broth mixture and bay leaf to cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Use a slotted spoon to transfer ribs and vegetables to a serving dish, reserving cooking liquid. Discard bay leaf. Skim fat from liquid. Pour some of the cooking liquid over ribs to moisten. Serve with Horseradish Sauce. Makes 6 servings.
Horseradish Sauce: In a small bowl, combine one 8-ounce container light dairy sour cream, 2 to 3 tablespoons prepared horseradish, and 1/8 teaspoon salt. Cover and chill until ready to serve.

Nutrition facts per serving:
calories: 499
total fat: 27g
saturated fat: 13g
monounsaturated fat: 10g
polyunsaturated fat: 1g
cholesterol: 120mg
sodium: 617mg
carbohydrate: 10g
total sugar: 3g
fiber: 2g
protein: 47g
vitamin C: 11%
calcium: 10%
iron: 25%

but if you want good non pressure cooker recipes: Home-Style Short Ribs and Braised Beef Short Ribs and more rib recipes: