Crock Pot Short Ribs

• 4 pounds Beef Short Ribs
• 1 Tablespoon Salt
• 1 Tablespoon Pepper
• 2 Tablespoons Garlic Powder
• 52 ounces, fluid Beef Stock
• 8 whole Small Red Potatoes, Cut Into Fourths
• 1 pound Baby Carrots, Peeled
• 1 whole White Onion, Cut Into 8 Sections
• 5 whole Celery Ribs, Cut Into 2 Inch Pieces
• 1 Tablespoon Cornstarch

1. Rub the outside of the short ribs with salt, pepper and garlic powder.
2. In a large skillet over high heat, brown short ribs on all sides.
3. Transfer ribs to crockpot.
4. Add the beef stock, cover and cook on low for 6 hours.
5. Add potatoes, carrots, onions and celery.
6. Continue cooking on low for 5 hours.
7. Before serving, remove one cup of liquid from the slow cooker and whisk in cornstarch.
8. Pour back into crockpot and mix well.
9. Continue to heat until sauce is thickened.
10. Recipe adapted from Paula Deen.

salt, pepper, garlic, fluid beef, red potatoes, carrots, white onion, celery, cornstarch

Taken from tastykitchen.com/recipes/main-courses/crock-pot-short-ribs/ (may not work)