4 pounds boneless or bone-in beef short ribs about 8 short ribs (I left mine intact, you can cut apart or not before cooking)
1 teaspoon salt
1 teaspoon black pepper
3 cups beef broth
1/4 cup worcestershire sauce
1 teaspoon garlic powder
1 medium onion sliced
1 sprig fresh rosemary (or thyme)
Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.
NOTE: If you are a bone broth fan, the broth left over is SOOO good! Enjoy!