Don’t put that slow cooker away yet. Early spring can still bring chilly weather. Ribs and potatoes can be just the right comfort food for those cold nights.
Makes 4 servingsIngredients
- 4 pounds boneless or bone-in beef short ribs, about 8 short ribs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sprig fresh rosemary
Directions
Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the four sides for about 60 seconds per side. Pour the beef broth, Worcestershire sauce, garlic powder and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker. Place rosemary sprig on top of the meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.