Ingredients
3
pounds beef short ribs, cut into rib sections
1/2
teaspoon seasoned salt
12
small whole red potatoes
1 1/2
cups baby-cut carrots
1
can (10.75 ounces) condensed cream of celery soup
1/2
cup chili sauce
2
tablespoons Worcestershire sauce
1/2
teaspoon garlic pepper
1 1/2
cups frozen cut green beans (from 1-pound bag), thawed
Preparation
Spray 5- to 6-quart slow cooker and 12-inch nonstick skillet with cooking spray. Sprinkle ribs with seasoned salt. Cook ribs in skillet over medium-high heat 6 to 8 minutes, turning occasionally, until well browned.
Remove ribs from skillet with fork or tongs; place in cooker. Add potatoes and carrots. Mix soup, chili sauce, Worcestershire sauce and garlic pepper in small bowl; pour over ribs and vegetables.
Cover and cook on Low heat setting 7 to 9 hours.
Skim and discard fat if desired. Stir in green beans. Increase heat setting to High. Cover and cook 10 to 15 minutes or until beans are tender.
