Smoke House Short Ribs

• 2 tablespoons olive oil
• 8 short ribs
• Salt and freshly ground black pepper
• 1 large onion, thickly sliced
• 1 (12-ounce) bag baby carrots
• 1 cup celery, thickly sliced, about 2 stalks
• 1 teaspoon minced garlic
• 2 teaspoons smoked paprika
• 2 teaspoons smoked ground black pepper
• 1 1/2 teaspoons all-purpose seasoning salt
• 1 cup red wine
• 1 (10.5-ounce) can beef stock

1. Heat olive oil in a large saute pan over high heat.
2. Season short ribs with, salt and pepper.
3. Sear the short ribs on all side until brown and caramelized.
4. In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic.
5. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt.
6. Pour in wine and beef stock.
7. Place short ribs, meat side up, on top of vegetables.
8. Cover and cook on LOW setting for 8 hours.
9. Strain and defat the cooking liquid.
10. Serve as sauce on the side.

olive oil, ribs, salt, onion, baby carrots, celery, garlic, paprika, ground black pepper, salt, red wine, beef stock

Taken from www.foodnetwork.com/recipes/smoke-house-short-ribs-recipe.html (may not work)