Easy Beef Short Rib Supper (A New Recipe!)

So we started this week with a short rib recipe. I have never made nor eaten short ribs before but have heard they are great when slow cooked. This recipe was easy to prepare and the meat turned out so tender. My only complaint was that it was much too spicy for me and almost too spicy for my husband (he didn't go back for seconds, a big clue). I don't know if it was meant to be this spicy or if it was because the only chili sauce I had was a chili-garlic sauce. Next time I will definitely try a different kind and use less! I forgot to take a picture of the food on the plate last night (this is a new thing for me) but snapped the container of leftovers I took for lunch.



Easy Beef Short Rib Supper (courtesy of Betty Crocker)

3 pounds beef short ribs, cut into rib sections (mine where already cut)
1/2 teaspoon seasoned salt
12 small whole red potatoes (I used medium and cut them in half)
1 1/2 cups ready-to-eat baby-cut carrots
1 can (10 3/4 ounces) condensed cream of celery soup (I used the healthy kind)
1/2 cup chili sauce (see above)
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic-pepper blend
1 1/2 cups frozen cut green beans, thawed

1. Spray 5- to 6- quart slow cooker and 12-inch skillet with cooking spray. Sprinkle ribs with seasoning salt. In skillet, cook ribs over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
2. Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots to cooker. In small bowl, mix soup, chili sauce, Worcestershire sauce and garlic-pepper blend; pour over ribs and vegetables.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Skim fat from liquid in cooker, if desired (I had none to skim). Stir in green beans. Increase heat setting to High. Cover; cook 15 to 25 minutes longer or until beans are tender.

6 servings