Braised Short Rib Slow Cooker Recipe

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt (or a lot of table salt)
• Olive Oil (I use Corn Oil)
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots peeled (baby carrots), cut lengthwise, then cut to 1/2-inch pieces
• 4 mushrooms chopped
• 2 cloves garlic, smashed
• 1 large potato finely chopped
• 1 1/2 cups (two 6oz cans) tomato paste
• 2 to 3 cups hearty red wine (Rioja)
• 2 to 3 cups water with "2 spoons of Better than Bullion" or Beef Stock
• 1 bunch fresh thyme, tied with string
• 2 bay leaves
• 1 spoon of brown sugar

1. Season each short rib generously with salt. Coat a pan large enough to accommodate the meat with oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Remove from pan.
2. Puree all the vegetables (minus the garlic/potato) in the food processor. Coat the bottom of same pan with fresh oil and add the vegetables with potato. Season the vegetables generously with salt and brown ~5 minutes (at the end add garlic).
3. To slow cooker add:
4. Beef,
5. Slightly cooked veggies,
6. Wine,
7. Water with Better than Bullion,
8. Tomato Sauce,
9. 1 spoon of Brown Sugar,
10. 2 bay leaves,
11. Bundle of Thyme.
12. Cook for 7 hrs on low

kosher salt, olive oil, onion, celery, carrots, mushrooms, garlic, tomato paste, hearty red wine, water, thyme, bay leaves, brown sugar

Taken from www.epicurious.com/recipes/member/views/braised-short-rib-slow-cooker-recipe-50106301 (may not work)