6 large beef short ribs
1/4 cup olive oil
1/2 cup all-purpose flour
6 carrots, chopped into chunks
8 stalks celery, chopped into chunks
2 (12 oz. ea.) cans regular tomato sauce
salt and pepper, to taste
1 tsp. dry oregano
1 tsp. dry basil

Heat olive oil in large non-stick pot or pan. While oil is heating, put flour, salt, and pepper to taste in Ziploc bag with short ribs. Shake to coat ribs. Shake off excess.

Brown the meat evenly on all sides.

When meat is done browning, transfer to Crock-Pot. Cover with the chopped vegetables. Pour in the 2 cans of sauce, sprinkle with salt and pepper to taste, and sprinkle with the dry oregano and dry basil.

Cook on LOW 8 to 10 hours depending on how tender you like the meat.

Before serving, ladle off the fat / grease that rises to the surface. This will keep the sauce from being too thin.

Serves 2 hardy eaters or 4 nibblers!

Submitted by: Kristen