Ingredients
3 pounds beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
48 oz. chicken stock
5 ribs celery, cut into 2 inch pieces
5 large carrots, peeled and sliced in 2 inch pieces
8 red potatoes, quartered
1 large onion, cut into 8 pieces
Salt and Pepper to taste
1 tablespoon cornstarch
Loaf or crusty bread (optional)
Directions
Rub the outside of the short ribs with salt, pepper and garlic powder. In a large skillet over high heat, brown short ribs on all sides. Transfer ribs to a slow cooker making sure you get all the juice and brown bits from skillet. Add the chicken stock, cover and cook on low for 8 hours. Add potatoes, carrots, onions and celery. Continue cooking on low for 4-6 hours. Salt and pepper to taste. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Add mixture back to cooker and stir. Serve in bowls with a thick slice of crusty bread.