Rustic Beef Short Ribs with Mustard Sauce

‘Weight Watchers One Pot, John Wiley & Sons Inc. 2012.’

Rustic Beef Short Ribs with Mustard Sauce

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    6 tablespoons fat-free sour cream 1 pound red potatoes, scrubbed and cut into 1-inch chunks
    1 1/2 tablespoons Dijon mustard 1 large onion, coarsely chopped
    1 tablespoon snipped fresh chives 1 1/2 cups baby carrots
    3 tablespoons all-purpose flour 3 cloves garlic, minced
    1/2 teaspoon salt 1 cup reduced-sodium beef broth
    1/2 teaspoon black pepper 2 tablespoons Worcestershire Sauce
    1 1/4 pounds boneless beef short ribs, trimmed and cut into 2-inch chunks


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    • 1

      To make mustard sauce, stir together sour cream, mustard, and chives in serving bowl. Cover and refrigerate until ready to serve.

    • 2

      Mix together fl our, salt, and pepper on sheet of wax paper. Coat beef with seasoned flour, shaking off excess.

    • 3

      Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add beef, in batches, and cook until browned on all sides, about 8 minutes per batch, transferring beef to 5- or 6-quart slow cooker as it is browned.

    • 4

      Add remaining ingredients to slow cooker. Cover and cook until meat and vegetables are tender, 4-5 hours on high or 8-10 hours on low. Serve with mustard sauce.


    8 Points plus per serving

    nutritional information

    3 g
    13 g
    Saturated Fat:
    5 g
    54 mg
    25 g
    26 g
    441 mg
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