Braised Short Ribs

1: Season short ribs on all sides with cracked black pepper and garlic powder.

2: Sear the short ribs on each side in a large pan with olive oil until browned, then remove them.

3: Mix 3 tablespoons of Campbell’s FlavorUp™️ with 3 cups of water.

4: Deglaze the pan with 1/2 cup of the Campbell’s FlavorUp™️ water mixture.

5: Medium dice the carrots, celery, and yellow onions; add them back to the pan and cook for 15 minutes until softened.

6: Stir in 2 tablespoons of tomato paste and cook for an additional 5 minutes.

7: Transfer the vegetables to a slow cooker and add the remaining Campbell’s FlavorUp™️ & water mixture.

8: Add the short ribs to the slow cooker, cover, and cook on low for 6 hours until tender.

9: To thicken the liquid for gravy, further reduce it in a pan with a cornstarch slurry to desired consistency.

10: Serve the short ribs over garlic mashed potatoes with softened veggies, pour gravy over the top, and garnish with fresh parsley and thyme.