Thick-cut boneless beef short ribs should be braised to bring out the delicious deep flavour and fork-tender beef.
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BRAISING/STEWING | Recommended
SLOW-COOKER | Alternate
1. Season and brown beef in skillet; place in slow cooker.
2. Fry some sliced onion and minced garlic in the same skillet until lightly browned. Stir in a splash of red wine or broth, scraping up all the browned bits. Stir in can of condensed mushroom soup; pour over meat.
3. Cover and slow-cook on LOW for 8 to 10 hours, until fork-tender.