Braised Tuscan Short Ribs

• 1 1/2 teaspoons salt and ground black pepper each kosher
• 3 tablespoons olive oil
• 6 pounds bone-in beef short ribs about 12 pieces
• 6 cloves garlic smashed
• 1 medium onion sliced
• 1 fennel bulb medium, sliced
• 1 cup lower sodium beef broth
• 23 ounces ragu (R) Homestyle Thick & Hearty Traditional Sauce

1. unchecked 1. Combine salt and pepper; season short ribs on all sides. Heat oil in large heavy 6-qt. pot on medium-high heat. Working in batches, cook short ribs 10 min. or until browned on all sides, turning often. Transfer ribs to slow-cooker; add garlic.
2. unchecked 2. Discard all but 1 tablespoon drippings from pot. Reduce heat to medium; add onions and fennel. Cook 3 - 4 min. or until onions are translucent, stirring frequently. Add broth; cook until liquid is reduced by half while gently scraping browned bits from bottom of pot. Remove from heat; stir in sauce. Pour mixture over ribs in slow-cooker; cover with lid.
3. unchecked 3. Cook on HIGH 3-4 hours (or on LOW 7-8 hours) or until ribs are tender and falling off the bones. Remove ribs from sauce; skim sauce of excess fat. Serve meat topped with sauce.

salt, olive oil, garlic smashed, onion, lower

Taken from www.yummly.com/recipe/Braised-Tuscan-Short-Ribs-2547639 (may not work)