Beef Short Ribs and Buttered Rice

Here's a Crock-pot meal I made yesterday. All I did was throw in frozen short ribs I had in my fridge forever and some cut vegetables. Set it in the morning, and it will be ready for dinner. Coke is the secret ingredient for this recipe.

Melts in your mouth.

Beef Short Ribs and Buttered Rice

2 lb. beef short ribs
1 small onion, sliced
1 cup cut carrots
1 cup cut turnip
1 cup cut parsnip
2 cup mushroom, cut in half
1 cup water
1/2 cup milk
1 package onion soup powder
1/2 cup Coke
3 Tbsp cooking wine
2 tsp worcestershire sauce
2 tsp soy sauce
1 Tbsp flour
1 Tbsp butter
1/2 tsp black pepper
1/4 tsp salt
2 bay leaves
1/4 cup chopped parsley
1 sprig rosemary


In a Crock-pot, throw in beef, sliced onion, water, coke, wine, a package of onion soup powder, worcestershire sauce, soy sauce, pepper and herbs. Turn to low and cook for 8 hours, or high for 4 hours. Add cut vegetables and cook for another hour. Combine flour and milk, add to the Crock-pot. For the final touch, drop in butter.

In a Crock-pot: milk and butter add depth of flavor

Seems like a lot of ingredients, but really just add whatever the veges and herbs you have. Short ribs have a lot of flavors already, so you can't really mess it up. 

For buttered rice, cook rice according to the package instructions, and at the last minute add butter on top to melt with the steam. Fluff it with a fork. Salt and pepper lightly to taste. 

Butter gives sheen to the sauce.

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