14
BEEF SHORT RIBS
Servings: 6 to 8
Ingredients:
3 lbs. bone-in beef short ribs
2 tsp. salt
½
tsp. coarsely ground black pepper
2 Tbsp. olive oil
2 cups carrots, cut in 2-inch pieces
2 cups sliced celery
1 cup coarsely chopped onion
2 large cloves garlic, chopped
1 can (14
½
oz.) diced tomatoes
¼
cup balsamic vinegar
2 Tbsp. tomato paste
1 bay leaf
Directions:
Season short ribs with salt and pepper. In a skillet, brown ribs over medium
heat, about 3 minutes each side. Transfer to the Black+Decker Slow Cooker
stoneware pot. Top with vegetables.
Combine remaining ingredients and pour over meat and vegetables.
Cover and cook on HIGH for 5 to 6 hours or LOW setting for 6 to 8 hours,
until beef is tender. Remove bay leaf before serving.
