Ingredients

4 pounds boneless or bone-in beef short ribs about 8 short ribs

1 teaspoon salt

1 teaspoon black pepper

3 cups beef broth

1/4 cup worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 sprig fresh rosemary

Directions

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.

2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.

3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

4. How to make the drippings into a sauce: Strain drippings, bring to a boil, reduce heat, and simmer until sauce reduces (about 15 minutes).

5. How to make the drippings into a gravy: Strain juices. Melt 2 tablespoons of butter in a saucepan. Add in 2 tablespoons of flour and whisk together into a paste. Pour in strained juices and heat over medium-high heat until thickened. If your juices are straight from the oven and still piping hot this will only take a minute or two.