Sandra Lee | 2011-10-13 10:18:14
I am delighted to share with you my newest cookbook Money Saving Meals & Round 2 Recipes. The recipes you'll find in it are great for your pocketbook, your daily schedule, your to-do list, and your family's healthy nourishment.
There are few occasions where you can make something fast and also save money. Though with the investment of a great deal of research , shopping know-how, and pantry perfect products, I have created recipes for fast and budget-conscious food for everyday cooking. You will save 35% to 50% on every grocery bill without sacrificing quality, quantity, or style!
Choose from 149 easy, satisfying meals like Slow Cooker Short Ribs, Grilled Pork Chops with Peach Salsa, S 'mores Pudding parfait and more.
To temp your taste buds, try my tempting Slow Cooker Short Ribs which are just $4.59 per a serving.
SLOW COOKER SHORT RIBS
SERVES: 4
COOK TIME: 8 hours
$18.37/$4.59 per person
1 tbsp. canola oil $0.03
3 pounds bone-in beef chuck short ribs $13.47
2 medium onions, peeled and quartered $0.56
2 medium carrots, cut into large chunks $0.32
2 medium parsnips, cut into large chunks $1.00
2 medium turnips, peeled and cut into large chunks $1.00
4 sprigs fresh rosemary $0.04
4 sprigs fresh thyme $0.04
4 sprigs fresh parsley, stems and leaves separated$0.02
1 tbsp. Worcestershire sauce $0.02
1 tbsp. spicy brown mustard $0.04
1 (12-ounce) dark stout beer, such as Guinness$1.83
Kosher salt $0.00
Black pepper $0.00
1. In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3–4 minutes per side.
2. While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6–8 hours, or until the meat is very tender.
3. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. (Skim off the fat and reserve 1 cup of the juices and one short rib for Round 2 Recipe: Beef and Mushroom Soup.) Serve the ribs with the juice and garnish with chopped parsley leaves.
Excerpted from the book, Sandra Lee Money Saving Meals & Round 2 Recipes, by Sandra Lee
Copyright © 2011 SLSH Enterprises, Inc. www.sandralee.com
In these budget-conscious times, I am happy to offer you the maximum joy with the minimum kitchen and grocery-shopping stress.
Cheers to a happy, healthy home!
Sandra
