Slow Cooker Golden Short Ribs With Vegetables

4 pounds beef short ribs, cut into 1-rib portions
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
1 tablespoon all-purpose flour
1 1/2 to 2 cups baby carrots, or carrot chunks
3 ribs celery, cut in chunks
1 large onion, cut into chunks
1 (10 1/2-ounce) can condensed mushroom soup

Steps to Make It
Gather the ingredients.

Sprinkle the short ribs with salt, pepper, and flour.

Heat the olive oil over medium-high heat. Add the short ribs and brown well on all sides. Discard excess fat and transfer the ribs to a 5- to 6-quart slow cooker.

Add remaining ingredients—carrots, celery, onions, and soup—and stir to combine the ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.

Serve and enjoy.