Ingredients
- 3 tablespoons flour
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 pounds bone in beef short ribs fat trimmed off
- 1 tablespoon olive oil
- 1 pound red potatoes scrubbed and cut into chunks
- 1 ½ cups baby carrots
- 1 large onion chopped
- 3 garlic cloves minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
Instructions
- On a plate mix together flour, salt, and pepper. Dredge the beef in the flour mixture and shake off any access.
- In a large pan, heat olive oil on high, and brown beef on all sides. Place in the slow cooker.
- Place the potatoes and carrots in with the beef.
- Pour a little beef broth into the pan and loosen up any brown bits.
- In the same pan, sauté onion and garlic until the onion is translucent. Pour in the rest of the beef broth and Worcestershire sauce, scrape up any remaining bits from the pan and pour the onion mixture into the slow cooker.
- Cook on high for 5 hours or for 8-11 hours on low. Mine cooked perfectly at 5 hours on the high setting.
Notes
Make ahead tips
The ingredients can be prepped the night before and store in refrigerator in the crock. Place crock into the slow cooker in the morning and continue with the desired cooking time.
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 26g | Protein: 34g | Fat: 18g | Fiber: 3g | Sugar: 10g