• 1/4 cup flour
• 2 lbs bone in ribs
• 1 cup diced yellow onion
• 3 cups diced carrots
• 1/2 cup diced celery
• 3 cups beef broth
• 1 tablespoon tomato paste
• corn starch for thickening
• On the stove drizzle olive oil in bottom of pot with garlic, salt, and pepper to taste, toss in celery, carrots, and onion
• Roll ribs in flour. Pull out another pan and quickly sear ribs on all sides.
• Get out crock pot or Dutch oven, lightly drizzle a few tablespoons of olive oil in the bottom. Place ribs in first then add in the vegetables.
• Add in beef broth and tomato paste and let cook. If ribs were thawed, at least 2 hours if frozen at least 6 hours. Monitor throughout and bring internal temp to at least 145. Serve over whipped mashed potatoes.
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