Beef Short Ribs- Crock Pot Style

A couple of years ago my Mom finally gave me this recipe, as it is one of my favorites growing up. Great for a cold day, the meat slow cooks for approximately 8-10 hours, making the house smell delicious when you come home. We always make garlic mashed potatoes, and some sort of vegetable (a nice salad pairs well) as side dishes. You can also make a gravy out of the juices left in the crock pot after you take out the meat, using whatever thickener you prefer. I personally still haven't gotten the perfection of gravy down, but I'm still working on it. I would recommend not substituting boneless short ribs for this recipe, I did that this last time because there weren't any bone-in at the grocery store, and it just didn't seem the same. The meat will fall off the bone after cooking for all of you bone squeamish people.

Beef Short Ribs- Crock Pot Style
for 2 people

• 3 packages of Beef (bone in) short ribs.
• 2 small cans of sliced mushrooms, drained. 
• 1 package lipton onion soup mix
• 3 tbsp ketchup
• 4 tbsp worchestershire sauce
• 1 tsp black pepper
• 1 tsp seasoning salt (approx)
• optional: some garlic powder or minced garlic

Place ingredients in crock pot. Cover with water, but barely. Cook on low for 8-10 hours. When finished cooking, drain fat off top. Take meat out and put in serving dish with a lid. Take juices and put in a saucepan for gravy. To make gravy with cornstarch, mix cornstarch with cold water, and pour in until desired thickness. Use as gravy for meat and mashed potatoes, as needed.