Ingredients
4
to 4 1/2 lb bone-in beef short ribs, cut into individual ribs
1/2
teaspoon salt
1/2
teaspoon pepper
1/2
cup Progresso™ beef flavored broth (from 32-oz carton)
3/4
cup Annie’s™ Naturals organic sweet & spicy BBQ sauce
2
tablespoons whole grain mustard
Sliced green onions, if desired
Betty Crocker™ creamy butter mashed potato mix, prepared as directed on package, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Season ribs with salt and pepper. Cook ribs in two batches, on all sides 2 to 3 minutes per side, until browned. Transfer ribs to slow cooker; discard fat and drippings.
In small bowl, mix beef broth, 1/2 cup of the barbecue sauce and the mustard. Pour over ribs in slow cooker. Cover; cook on Low heat setting 8 to 9 hours or until tender.
With slotted spoon or tongs, carefully remove ribs to serving platter. In small microwavable bowl, heat remaining 1/4 cup barbecue sauce covered on High 30 to 60 seconds or until heated through. Brush ribs with heated barbecue sauce; garnish with sliced green onions. Serve with mashed potatoes.
