6 hour Braised Short Ribs, “Pot Roast” Style

• 6 each 8-10 oz. bone-in beef short ribs
• 1 medium onion, sliced
• 1 medium carrot, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, roughly chopped
• 8 oz. tomato paste
• 1 bay leaf
• ½ tsp. dried thyme
• 3 tbsp. oil
• ½ tsp. salt
• 2 tsp. black pepper
• beef broth to cover the ribs, about 4 cups
• ¼ cup raisins
• 6 tbsp. flour
• 4 oz. peeled pearl onions
• 3 tbsp. flat leaf parsley, chopped

1. Preheat the West Bend^® Platinum Edition™ Non-Stick Electric Skillet to 400°F and heat the oil. Brown the ribs on all sides, remove from the pan, reserve.
2. Add the carrots, celery, onion, and garlic to the pan and caramelize lightly. Add the tomato paste, salt and pepper and cook stirring slowly for 3 more minutes. Stir in the flour, then add the broth, thyme, bay leaf, and the browned short ribs, reduce the heat to 200°F and cover.
3. Simmer for 3 hours and turn the ribs over. Cover and cook for another 2 hours. Add the pearl onions and simmer for one hour longer.

Makes 6 servings.