Sisters Luv 2 Cook: Make Ahead Crockpot Short Ribs

Literally fall-off-the-bone tender! And all you have to do is throw everything into a crock-pot. This is great for make-ahead freezer meal.

Ingredients:
3-4 pounds(1.5 - 1.8 kilo or 8 pieces) beef short ribs
1 teaspoon sea salt
1 teaspoon pepper
2 tablespoons oil
3 cloves garlic, minced
1/2 tablespoon onion powder
2 cups beef broth
½ cup finely chopped onion
15 oz (540 ml) tomato sauce
2 packages of Knorr beef gravy pods
4 tablespoons Worcestershire sauce
4 Tablespoons honey
2-4 sprigs fresh thyme or 1 teaspoon dried
2 Bay leaves

Instructions:

Sprinkle the short ribs with salt, pepper and onion powder. In large pan over medium-high heat oil. Add the short ribs.Cook on for 3-4 minutes or until browned. Flip and cook the other sides for 3-4 minutes or brown. Remove from pan and set aside.
Add garlic to the pan and cook for 1 minute or until fragrant. Add broth, tomato sauce, onions, Worcestershire sauce, Knorr beef gravy pods and honey. Whisk to combine.
If cooking right away: Add ribs, broth mixture to the bowl of a slow cooker. Add thyme and bay leaves. Cook on low for 7-9 hours.
If making this into a freezer meal: Place the short ribs into a large sized freezer bag, add the broth mixture, thyme and bay leaves. Place into freezer and freeze. When ready to cook, thaw ribs and add everything to a slow cooker and cook on low for 7-9 hours. Strain the gravy/drippings and serve.
If you prefer a thicker gravy you can pour strained drippings into a stove-top pan. Combine 2 Tbsp. of flour into 1/3 cup water. Whisk the flour/water mixture into the drippings over medium heat. Stir constantly until mixture is thickened and bubbly.
I serve on top of a bed of garlic mashed potatoes and alongside steamed vegetables such as broccoli or carrots.

Link to Recipe: Make Ahead Crockpot Short Ribs