Serves: 4
Total Calories: 1,222

3 pounds lean beef short ribs, well trimmed
3 tablespoons Dijon style mustard, with horseradish
1/2 cup chicken broth
1 tablespoon cider vinegar
1 teaspoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound small white or red skinned potato, quartered
1 pound carrot, peeled and cut in 2" lengths
1 onion, halved each half cut in 6 wedges

MUSTARD SAUCE
1/3 cup water
2 tablespoons flour
1 tablespoon Dijon style mustard, with horseradish
1 tablespoon fat free sour cream
1/2 teaspoon salt

Arrange ribs on broiler pan rack broil 4" from heat source for 10 minutes, turning several times, until well browned. In a 5- or 6-qt. slow cooker, combine mustard, broth, cider vinegar, mustard seeds, salt, and pepper. Add potatoes, carrots, and onion top with short ribs, bone side up. Cover cook on LOW for 7 to 8 hours, until beef is fork tender and falling off bones. Transfer ribs and vegetables to a platter cover with foil to keep warm. Skim fat from surface of braising liquid in cooker adjust setting to high.

Mustard Sauce: In small bowl, whisk the water and flour until blended whisk in mustard, sour cream, and salt. Add to cooking liquid cover and cook 10 to 15 minutes, until slightly thickened. Serve with short ribs and vegetables.

Nutritional Facts:

Serves: 4
Total Calories: 1,222
Calories from Fat: 11

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