This recipe offers a hearty dose of high-quality protein and essential minerals like iron and zinc from the beef short ribs, which are crucial for muscle repair and immune function. By utilizing a slow-cooking method, the recipe helps retain the moisture of the meat without the need for heavy frying oils, while the addition of fresh tomato and onion introduces beneficial antioxidants like lycopene and heart-healthy sulfur compounds. Furthermore, using a base of tomato paste and cider vinegar provides a flavorful, savory profile that relies on aromatic spices and tang rather than excessive saturated fats, making it a satisfying, nutrient-dense meal that supports long-lasting energy.
This recipe is designed for a 3-quart slow cooker and makes a savory, thickened sauce to accompany the beef. It yields 4-5 servings.
Ingredients
The Base:
- 1/3 cup water
- 1/4 cup tomato paste
- 3 tablespoons brown sugar
- 1 tablespoon prepared mustard
- 2 teaspoons seasoned salt
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon beef bouillon granules
Main & Fresh:
- 2 pounds beef short ribs
- 1 small tomato, chopped
- 1 small onion, chopped
Thickener:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Combine the Base: In a 3-qt. slow cooker, combine the first eight ingredients (water through beef bouillon granules).
- Add Beef and Veggies: Add the ribs, tomato, and onion.
- Slow Cook: Cover and cook on low for 4-5 hours or until meat is tender.
- Thicken the Sauce: In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices.
- Final Simmer: Cover and cook for 10-15 minutes or until thickened.
Yield: 4-5 servings
