Ingredients
1 large onion, sliced4 pounds bone-in beef short ribs1/2 pound sliced fresh mushrooms1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup water1 envelope brown gravy mix1 teaspoon minced garlic1/2 teaspoon dried thyme1 tablespoon cornstarch2 tablespoons cold waterHot mashed potatoes
Preparation
Place onion in a 5-qt. slow cooker; top with ribs. Combine the mushrooms, soup, 1/2 cup water, gravy mix, garlic and thyme; pour over ribs. Cover and cook on low until meat is tender, 6-6-1/2 hours.
Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.
Combine cornstarch and cold water until smooth. Gradually stir into pan. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with mashed potatoes.
