Prep
0-15 min
Cook
6 HRS 15 MIN
Calories
630
Ingredients
5 tbsp
flour, divided
1 tbsp
smoked paprika, divided
4 lb
beef short ribs, trimmed of excess fat
2 tbsp
oil
1 pkg
(8 oz.) whole mushrooms, cut in half
1
onion, coarsely chopped
4 cloves
garlic, minced
1/2 tsp
ground black pepper
1 cup
fat-free reduced-sodium beef broth
3 tbsp
LEA & PERRINS Worcestershire Sauce
1 cup
sour cream
1 pkg
(16 oz.) egg noodles
Instructions
Step 1
Mix 1/4 cup (4 Tbsp.) flour and 1 tsp. paprika. Add to ribs; toss to evenly coat. Heat oil in large skillet on medium heat. Add ribs; cook 5 min. or until evenly browned, turning occasionally.
Step 2
Place ribs in slow cooker; top with remaining paprika, vegetables, garlic, pepper, broth and Worcestershire sauce. Cover with lid. Cook on HIGH 6 hours (or on LOW 8 to 10 hours).
Step 3
Remove ribs from slow cooker; skim surface of sauce. Remove and discard rib bones. Return meat to slow cooker with sour cream and remaining flour; stir. Cook, covered, on LOW 10 to 15 min. or until slightly thickened. Meanwhile, cook noodles as directed on package.
Step 4
Drain noodles; place in large serving bowl. Add meat mixture; stir.