Prep Time: <15 minutes
Slow Cooker Time: 8 to 10 hours, low
Yield: Serves 4
1 lb. boneless beef short ribs
salt and pepper
3 TB worcestershire sauce
6 medium-size yukon gold potatoes, chopped
1 red bell pepper, seeded and sliced
1 tsp basil
1 tsp oregano
1. Heat a skillet over high heat. Season the short ribs with salt and pepper and sear them on each side. Transfer to the bottom of a 5 to 7 quart slow cooker. Pour worcestershire sauce over short ribs.
2. Put the potatoes and bell peppers on top of the meat. Season with basil, oregano, and more salt and pepper.
3. Cook on low 8 to 10 hours. Serve topped with a sunny-side up egg (optional).
Do I have to sear the meat?
Nope. You don't have to. Sear the meat will help keep the juices inside the meat while cooking, but ultimately you'll still end up with a fine product if you have to skip this step. The meat will just be slightly more dry.
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