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Categories:Viewed: 41 - Published at: a year ago
Ingredients
- 4 pounds Beef Short Ribs
- 1 Tablespoon Salt
- 1 Tablespoon Pepper
- 2 Tablespoons Garlic Powder
- 52 ounces, fluid Beef Stock
- 8 whole Small Red Potatoes, Cut Into Fourths
- 1 pound Baby Carrots, Peeled
- 1 whole White Onion, Cut Into 8 Sections
- 5 whole Celery Ribs, Cut Into 2 Inch Pieces
- 1 Tablespoon Cornstarch
Method
- Rub the outside of the short ribs with salt, pepper and garlic powder.
- In a large skillet over high heat, brown short ribs on all sides.
- Transfer ribs to crockpot.
- Add the beef stock, cover and cook on low for 6 hours.
- Add potatoes, carrots, onions and celery.
- Continue cooking on low for 5 hours.
- Before serving, remove one cup of liquid from the slow cooker and whisk in cornstarch.
- Pour back into crockpot and mix well.
- Continue to heat until sauce is thickened.
- Recipe adapted from Paula Deen.
