1 CUP OF RED WINE
3 TBSP DIJON MUSTARD
1/2 ONION DICED
2 cups beef broth
egg noodles
PUT SALT AND PEPPER ON THE SHORT RIBS AND THEN BROWN THEM IN A PAN.
THEN POUR INTO THE CROCKPOT AND PUT THE RIBS LAST. COOK ON LOW FOR 8 HOURS AND SERVE OVER EGG NOODLES.
PS. TAKE THE SHORT RIBS OFF THE BONE BEFORE SERVING.
in the crockpot pour
Recipe by Aja Marshall
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