Careme

Ingredients

• Beef Chuck Bone In Flanken Style Short Ribs 1 lb $10.39 (sale)
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 2 cups $1.99 (sale)
• Organic Jumbo Sweet Onions (or Jumbo Yellow Onions) 1 medium, sliced $2.79/lb (or $1.29/lb sale for jumbo yellow onions)
• Parsnips Bulk 1/2 lb, peeled and cut into 1-inch chunks $3.49/lb
• Carrots 1/2 lb, cut into 1-inch chunks $1.69/lb
• Russet Potato (bulk) 1 lb, peeled and cut into chunks (for mash) $1.19/lb
• Kroger® Peeled Garlic 2 cloves, minced $3.69 (6 oz)
• Olive oil 1 tbsp
• Tomato paste (optional) 1 tbsp (optional but adds depth)
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 3/4 tsp, divided
• Dried thyme (or rosemary) 1/2 tsp
• Butter (for mash) 1 1/2 tbsp
• Milk (for mash) 1/4 cup (any milk)

Instructions

1. Prep the short ribs: Pat dry 1 lb flanken-cut short ribs. Season with 1/2 tsp salt and 1/2 tsp black pepper.
2. Sear on the stove (adds big flavor): Heat 1 tbsp olive oil in a skillet over medium-high. Sear short ribs 2–3 minutes per side until browned. Transfer to slow cooker.
3. Build the slow cooker base: Add 1 sliced medium onion, 1/2 lb chopped carrots, 1/2 lb chopped parsnips, and 2 minced garlic cloves to the slow cooker around the short ribs.
4. Add broth and seasoning: Pour in 2 cups chicken broth. Stir in (optional) 1 tbsp tomato paste, 1/2 tsp dried thyme, and 1/4 tsp black pepper.
5. Slow cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the beef is tender. If there’s excess fat on top, skim it before serving.
6. Make mashed potatoes (last 25 minutes): In a pot, cover 1 lb potato chunks with cold water and add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
7. Mash: Mash potatoes with 1 1/2 tbsp butter and 1/4 cup milk. Season with additional salt and pepper to taste.
8. Serve: Spoon mashed potatoes into bowls. Top with short ribs and plenty of the onion-carrot-parsnip broth and veggies.