Short Ribs are a perfect protein for slow cooking. Combined with a collection of earthy ingredients they are sure to make your diners smile. I put this recipe together years ago before I was diabetic, so yes... there are potatoes. Fear not, though, diabetic friends... the pearled barley option is equally delectable with the savory brown gravy. Enjoy!!!
Ingredients:
- 2- 3 lbs short ribs
- 2 tbsp avocado oil
- Small bag of yellow potatoes – alternately 1 cup pearl barley with beef or vegetable stock for diabetic cooks
- 10 oz baby portobello mushrooms – halved or quartered by size
- 6-8 carrots depending on size – scrubbed and cut into manageable lengths
- 1 lge yellow onion – cut up
- 2 cloves garlic - minced
- 1/2 cup Marsala
- 2 10.5 oz cans unsalted cream of mushroom soup
- 1 tsp table salt
- fresh ground black pepper to taste
- 1 handful Italian parsley - chopped
Preparation:
Heat oil in Dutch Oven or large skillet and sear short ribs
on all sides. Place seared meat in bottom of slow cooker. Set heat to low.
Add onion and garlic to Dutch Oven and toss over medium heat
until onions are separated. Add Marsala and mushrooms, mix gently. Add cream of
mushroom soup, salt & pepper along with parsley and stir occasionally until
all ingredients are mixed and lukewarm. Use care to not break mushrooms.
Layer carrots over short ribs and cover with mushroom mix.
If using potatoes, lay them in a single layer on top. Cook for 6-7 hours on low.
If you’re making the diabetic version, start the pearled barley
using beef or vegetable stock in a separate pot 45 minutes before you intend to serve dinner.
Add a green vegetable or a salad to round out this great
dish.
Blessed be... and happy cooking!