Short Ribs with Vegetables
3 - 4 lbbone-in beef short ribs
·salt and pepper for seasoning
2 Tbspcooking oil
3 largepotatoes, peeled and cut into 1-inch chunks
1 lbbaby carrots or peeled carrots cut into 1-inch pieces
1 largeonion, coarsly chopped or 12 - 16 boiler onions
3celery ribs, cut into bite-size pieces
4 - 6 clovegarlic, thinly sliced
3 can(s)beef broth
2 pkgbrown gravy mix
How to Make Short Ribs with Vegetables
- Transfer ribs to slow cooker on top of vegetables. Add garlic.
- In the same skillet used to brown ribs, add beef broth and gravy mix and heat until mixed well. Pour over ribs and vegetables in slow cooker.
- Cover slow cooker with lid and cook on low setting for 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
- Using tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs.