• ~5 lbs short ribs with bones, OR 3 lbs boneless short ribs ,OR 3-4
  • pound chuck roast tied up
  • ½ cup gluten free all purpose flour
  • ¼ cup salt
  • 1 teaspoon pepper
  • 2 tablespoon tarragon
  • 1 onion, cubed
  • 3 carrots, trimmed and cut into pieces
  • 3 celery stalks, washed and cut into pieces
  • Oil
  • 1 liter organic chicken stock, or water if you don’t have any

Cooking Instructions

Prepare the Meat:

  1. Mix flour, salt, pepper, and tarragon together in large bowl.
  2. Roll meat in flour until all sides covered.

Slow Cooker:

  1. Place onion, carrots, and celery into slow cooker and add small
    amount of oil.
  2. Add floured meat and any leftover flour into slow cooker and mix
    into vegetables.
  3. Cover with stock/water.
  4. Cook on low heat for 6-10 hours.

Stovetop or Oven:

  1. In Dutch oven or large non stick pot with cover, sauté onions,
    carrots, and celery and set aside.
  2. Add oil and turn heat up to high.
  3. Quickly sear all sides of the flour drenched meat pieces.
  4. Add back vegetables, and any leftover flour to the vegetables and
    mix well.
  5. Cover with stock/water and cover.
  6. Keep on low heat on stovetop or in oven at 300°F for 6-10 hours.