Serves approx. 4
3 lbs. beef short ribs (about 6 ribs)
1/2 cup flour
2 medium onions, roughly chopped
salt and pepper to season
3 tbsp. vegetable oil
2 bay leaves
1/2 tsp. dried rosemary
3 sprigs of fresh thyme (or 1/2 tsp. dried)
3 cloves garlic, minced
1 1/2 cups bone broth
1 – 2 cups chopped mushrooms (optional)
Place the flour in a bowl and dredge the ribs to coat all sides. Place the oil in a large pan or dutch oven and turn to medium/high heat. Sear the ribs so they are browned on all sides.
When well browned, remove from pan and transfer to a slow cooker. Season with salt and pepper. Add the seasonings, garlic, chopped onions and mushrooms. Cover with the bone broth and cook for 6-8 hours or until the meat is completely fork tender. Remove the bay leaves and serve.