Beef Short Rib Supper

3 lbs beef short ribs, cut into sections

1/2 tsp seasoned salt

12 small whole red potatoes

1 1/2 cups ready to eat baby carrots

1 (10 1/2 oz) can condensed cream of
celery soup

1/2 cup chili sauce

2 tbsp Worcestershire sauce

1/2 tsp garlic-pepper blend

1 1/2 cups frozen cut green beans, thawed

Spray 5-6 quart slow-cooker and a 12 inch skillet with cooking spray. Sprinkle ribs with

seasoned salt. In skillet, cook ribs over medium high heat 6-8 minutes, turning

occasionally, until well browned. Remove ribs from skillet with fork or tongs; place

in cooker. Add potatoes and carrots to cooker. In a small bowl, mix soup, chili sauce,

Worcestershire sauce and garlic-pepper blend; pour over ribs and vegetables.

Cover; cook on low heat setting 8-10 hours.

Skim fat from liquid in cooker, if desired. Stir in green beans. Increase heat setting to high.

Cover; cook 15-25 minutes longer or until beans are tender.