Short Ribs with Vegetables
By
Jeanne Benavidez
@jeanneben
1
★★★★★ 2 votes5
Ingredients
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3 - 4 lbbone-in beef short ribs
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·salt and pepper for seasoning
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2 Tbspcooking oil
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3 largepotatoes, peeled and cut into 1-inch chunks
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1 lbbaby carrots or peeled carrots cut into 1-inch pieces
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1 largeonion, coarsly chopped or 12 - 16 boiler onions
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3celery ribs, cut into bite-size pieces
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4 - 6 clovegarlic, thinly sliced
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3 can(s)beef broth
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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.