I usually buy a pack of eight beef short ribs which I buy at one of the club stores. Then I divide them into two packs of four. I freeze one of the portions. So this recipe feeds four. I cook this for DH and myself, and it gives us two meals. Plus we use the leftover onions, mushrooms, short rib meat and sauces for sandwiches or sometimes I baked potatoes and pour it over the potato. Nothing goes to waste. I traditionally serve it with whipped potatoes.

Ingredients:

• 4 large short ribs
• 2 tablespoons olive oil
• Two large sweet onions sliced
• 1 tablespoon butter
• 1/4 cup Sherry
• 1 tablespoon Worcestershire sauce
• 1 tablespoon butter
• 1 cup barbecue sauce
• 1-2 pounds mushrooms, cleaned and sliced.

Ingredients

1. Brown short ribs in olive oil in a skillet on medium high heat.
2. Turn slow cooker on low heat and add Sherry wine. 
3. Slice onions then microwave them in a microwave safe dish, with 1-tablespoon of butter for 3-minutes, remove and stir, then microwave for 3 more minutes.
4. Place onions and liquid from onions in slow cooker, then add Worcestershire sauce.
5. Place short ribs with no drippings on top of onions, then add barbecue sauce on top of each short rib.
6. Place lid on slow cooker.
7. Add another tablespoon of butter into a skillet and sauté mushrooms for about 15 minutes.
8. Add mushrooms to slow cooker, with any liquid, place lid on and cook on low for  8-hours. 
9. After the short ribs have finished cooking, there are three options for serving: A. On the bone. B.  Shred the meat, discard the bones, and place meat back in slow cooker to mingle with the other flavors and serve as stew. Or C. Serve on bun as a sandwich.

    

   Cooking Time: 8 hours

   Preparation Time:  30 minutes

Servings: 4 Short Ribs

Servings: 6 sandwiches