Ingredients:
3 lb beef short ribs, cut into rib sections
1⁄2 teaspoon seasoned salt
12 small red potatoes
1 1⁄2 cups ready-to-eat baby-cut carrots
1 can (103⁄4 oz) condensed cream of celery soup
1⁄2 cup chili sauce
2 tablespoons Worcestershire sauce
1⁄2 teaspoon garlic-pepper blend
1 1⁄2 cups frozen cut green beans, thawed

Method:
1 Spray 12-inch skillet with cooking spray. Sprinkle ribs with seasoned salt. In skillet, cook ribs (in batches, if necessary) over medium-high heat 6 to 8 minutes, turning occasionally, until browned.

2 Spray 5- to 6-quart slow cooker with cooking spray. With fork or tongs, remove ribs from skillet; place in cooker.

3 Add potatoes and carrots to cooker. In small bowl, mix soup, chili sauce, Worcestershire sauce and garlic-pepper blend; pour over ribs and vegetables.

4 Cover; cook on Low heat setting 8 to 10 hours.

5 Skim fat from liquid in cooker, if desired. Stir in green beans. Increase heat setting to High; cover and cook 15 to 25 minutes longer or until beans are tender.

Notes and Tips:
Browning the ribs may add an extra step  but it’s well worth it. Browning before slow cooking gives the ribs a rich, savory flavor and actually removes some of the fat.

easy beef short rib supper recipe