Braised Short Ribs and Vegetables

How to make Braised Short Ribs and Vegetables Recipe - This recipe has Sunday dinner written all over it. There’s something beautiful about a hearty, slow-cooked meal with delicious leftovers to enjoy the next day. Try preparing this meal in the morning so you can enjoy the aroma all day long; it’s quite rewarding. After hours of slow cooking, you’ll have the most tender short ribs in a vegetable-packed broth that demands thick slices of buttered bread for dipping.

Ingredients:
1⁄2 cup extra-virgin olive oil, divided
5 stalks celery, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
1 large white onion, peeled and quartered
2 large russet potatoes, peeled and diced into 1-inch pieces
5 cloves garlic
3⁄4 cup all-purpose flour
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1 1⁄2 to 2 pounds boneless short ribs
2 cups beef broth
3 tablespoons Worcestershire sauce

Method:
1. Heat a slow cooker on the high setting and add 4 tablespoons of the olive oil. Add the celery, carrots, onion, potatoes, and garlic and cook, stirring to combine, then cover.

2. Add the flour, salt, pepper, and garlic salt to a large zip-top bag and shake the bag to combine. Add the short ribs one at a time, coating all sides with the flour.

3. Heat the remaining 4 tablespoons of the oil in a Dutch oven or large pot over medium heat. Add the floured short ribs and cook until browned, about 6 minutes each side. Transfer the browned short ribs to the slow cooker and nestle into vegetables. Add the beef broth and Worcestershire sauce, cover, and cook on high for 4 to 5 hours.