These short ribs melt in your mouth and fall off the bone before you can take them out of the slow cooker. Enjoy!
(Please note that I am one of those cooks that throws in a pinch of this and a pinch of that, so my measurements are really just eyeball measurements of what I used.)
Season the short ribs with the salt and pepper and sear them on all sides in a hot pan that is drizzled with the olive oil to form a nice “crust” on the meat.
Next, in a bowl, mix together the stock, garlic, Italian seasoning, and crushed red pepper flakes. Pour this mixture into your slow cooker and add the seared meat into the slow cooker.
It doesn’t matter that the meat is not completely covered. Cook on low for 8 hours.
I served this with buttered noodles, but you can serve this with whatever you would like.
ENJOY! 
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These were very good, I also added a couple of quartered onions. When done, I put the juice in the fridge and skimmed the fat. Blended and thickened for a wonderful gravy.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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