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Home
> Recipes > Low Carb Crockpot > Short Ribs with Leeks
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Short Ribs with Leeks
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 dreid thyme, crushed
- 1/4 teaspoon salt
- 3/4 cup beef broth
- 1/3 cup dairy sour cream
- 1 tablespoon all-purpose flour
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Prep: 30 Minutes
Cook: Low 7 to 8 Hours, High 5 to 5 1/2 Hours; plus 10 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- 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.
- Cover and cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Transfer meat and vegetables to serving dish using a slotted spoon. 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 vegetable.
Nutrition Facts per serving: 173 cal., 8 g total fat (4 g sat. fat), 33 mg chol., 252 mg sodium, 10 g carb., 2 g fiber, 15 g pro.
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