Short Ribs – Crock pot

Carrots, celery, onions and garlic. The broth is 1.5 cups beef broth, 1/2 cup of red wine, .5 tsp garlic powder, .5 tsp onion powder and 1/8 cup Worcestershire, 1 sprig fresh rosemary. 1.5 lbs short ribs, seasoned and browned in a skillet. Served over Parmesan cous-cous. Slow cooked 8 hours.

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