Recipe #350. Holiday Countdown.

                                                                 Short Ribs of Beef

3-5 Pounds Beef Short Ribs.

Seasoned Salt Substitute to taste.

Pepper to taste.

Olive Oil for browning.

1 Small Onion; chopped.

2-3 Cloves of Garlic; chopped.

2-3 Stalks of Celery; washed and cut into slices.

1-2 Pounds Baby Carrots.

1-2 Boxes Low-Sodium Beef Stock.

3 Reduced Sodium Beef Bouillon Cubes.

Several Shakes or about 1/4 Cup Worcestershire Sauce.

Put the Carrots in the bottom of the Crock-Pot.

Season and brown the Short Ribs in the Olive Oil.

Transfer into the Crock-Pot with a slotted spoon.

Saute the Onion, Garlic and Celery in the same Olive Oil you browned the meat in.

Transfer into the Crock-Pot with a slotted spoon.

Add in the Beef Stock, Bouillon Cubes and Worcestershire Sauce.

Stir well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Serve with Mashed Potatoes, Noodles or whatever you like.