Cook Time: 4 hours
- 3 lbs short ribs
- 2 cups beef broth, low sodium
- 1 cup flour
- 1 onion, diced
- 1/2 bell pepper, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 1/2 tablespoons creole seasoning
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- extra virgin olive oil
Mix seasoning blend together and set aside.
Add 1 teaspoon of seasoning blend to flour, mix well.
Rinse short ribs and pat dry, place in a large dish. Drizzle about 1 tablespoon of olive oil over short ribs, season generously with the seasoning blend.
Coat short ribs in flour mixture, tapping off excess.
Heat about 2 tablespoons of olive oil in a skillet over medium heat, brown short ribs in two batches, cooking for about 3 minutes per side.
Remove from pan and place into slow cooker.
Add vegetables to pan that you browned the short ribs in and cook for about 5 minutes. Add broth to pan, scraping up brown bits, transfer to slow cooker.
Cover slow cooker and cook on high for 4 hours, remove lid the last hour to allow the gravy to thicken.
Serve over hot rice, garnished with green onions.