SHORT RIBS WITH VEGETABLES

Short Ribs with Vegetables image

Provided by Jeanne Benavidez

Categories Ribs

Time 8h10m

Number Of Ingredients 10

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3 - 4 lb bone-in beef short ribs
salt and pepper for seasoning
2 Tbsp cooking oil
3 large potatoes, peeled and cut into 1-inch chunks
1 lb baby carrots or peeled carrots cut into 1-inch pieces
1 large onion, coarsly chopped or 12 - 16 boiler onions
3 celery ribs, cut into bite-size pieces
4 - 6 clove garlic, thinly sliced
3 can(s) beef broth
2 pkg brown gravy mix

Steps:

1. Heat th oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with salt and pepper to season. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
2. Meanwhile, in 5- to 6-quart slow-cooker , place potatoes, onion, carrots and celery. Salt and pepper to taste.
3. Transfer ribs to slow cooker on top of vegetables. Add garlic.
4. 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.
5. 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.
6. 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.