Made by
Cory Armstead

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Slow Cook Time: 8 Hours

These Slow-Cooked Short Ribs are seasoned with smoked paprika, oxtail seasoning, garlic, and onion powder before being seared and slow-cooked for eight hours with onions, rosemary, garlic, and chicken broth. The result is rich, tender Southern comfort food that is perfect with mashed potatoes, green beans, and a little hot sauce.

Ingredients:

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•   2 packages beef short ribs
•   salt
•   black pepper
•   oxtail seasoning
•   smoked paprika
•   garlic powder
•   onion powder
•   yellow onion (sliced)
•   green onions (chopped)
•   3 cups chicken broth
•   cornstarch
•   rosemary (fresh)
•   garlic (minced)
•   cooking oil (for searring)
•   hot sauce (for serving)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Season the BEEF SHORT RIBS generously with SALT, BLACK PEPPER, OXTAIL SEASONING, SMOKED PAPRIKA, GARLIC POWDER, and ONION POWDER.
2. Heat a small amount of COOKING OIL in a large skillet over high heat.
3. Sear the short ribs on both sides for about 5 MINUTES, or until a deep browned crust develops.
4. Transfer the seared short ribs to the slow cooker.
5. Add the sliced YELLOW ONION and chopped GREEN ONIONS around the beef.
6. Pour in the 3 CUPS CHICKEN BROTH.
7. Add the FRESH ROSEMARY, CORNSTARCH, and GARLIC.
8. Season the slow cooker mixture with additional SALT, BLACK PEPPER, OXTAIL SEASONING, SMOKED PAPRIKA, GARLIC POWDER, and ONION POWDER.
9. Cover the slow cooker and cook the short ribs for 8 HOURS, until exceptionally tender and beginning to pull away from the bone.
10. Carefully remove the short ribs and spoon the flavorful cooking juices and onions over the top.
11. Serve with MASHED POTATOES and GREEN BEANS, and finish with HOT SAUCE if desired.