I find book stores to be highly addicting.

A couple of weeks ago I went into a Barnes & Noble looking for ONE book.  I already knew what I wanted but of course I got side-tracked.  An hour later I walked out of the store with 3-4 books.


These stores can really get you in trouble.  You want to look at everything and then you want to buy everything!  Well, I know at least I do.

One of the books that I picked up was a Weight Watchers Book.  Ok, this is where I act like a kid with my cookbooks.  I love to look at pictures.  I sometimes even pick a recipe just based on the picture and bypass everything else.  Please make me feel better and say that you do the same thing……

After looking through the photos in the cookbook I kept coming back to a specific recipe.  It resembles a pot roast but with a lovely sauce to go with it.  Did I mention it is a Weight Watcher recipe?


Rustic Beef Short Ribs with Mustard SauceWeight Watchers One Pot Cookbook
Serves 6
WW Pts: 8 per serving

For the Mustard
6 Tbsp sour cream, light
1 1/2 Tbsp Dijon mustard
1 Tbsp chives, chopped

For the Meat
3 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
1 1/4 lbs. boneless beef short ribs, trimmed and cut into 2 in chunks
1 lb red potatoes, cut in half
1 lg onion, diced
1 1/2 cup baby carrots
3 garlic cloves, minced
1 cup low sodium beef broth
2 Tbsp Worcestershire sauce

In a small bowl stir in all of the mustard ingredients; cover and refrigerate.

Lay the flour, salt and pepper on a sheet of wax paper and mix with your fingers.  Place the beef into the flour mixture making sure that both sides are well coated and then shake off excess flour.

Heat a large skillet on med/high and coat with cooking spray.  Lay the meat out and brown each side for about 3 minutes.  You may need to cook the meat in several batches.  Place the meat in a crockpot and top with the rest of the ingredients.  Cook on high 4-5 hrs or low 8-10hrs.

Serve with mustard sauce.

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