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Paula Deen Slow Cooker Beef Short Ribs Recipe


3 pounds beef short ribs 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon garlic powder 48 ounces chicken stock 5 ribs celery, cut into 2 inch pieces 5 large carrots, peeled and sliced in 2 inch pieces 8 red potatoes, quartered 1 large onion, cut into 8 pieces 1 tablespoon cornstarch

  1. Rub the outside of the short ribs with salt, pepper and garlic powder.
  2.  Place a large skillet over high heat and brown short ribs on all sides.
  3. Transfer the meat to a slow cooker and be sure you get all the juice and brown bits from skillet. 
  4. Mix in chicken stock, cover and cook on low for 8 hours.
  5. Add potatoes, carrots, onions and celery.
  6. Continue cooking on low for 4-6 hours. Add in salt and pepper to taste.
  7. Before serving, remove one cup of liquid from and whisk in cornstarch. A
  8. Add mixture back to cooker and stir.
  9. Serve in bowls with a thick slice of crusty bread.



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