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.