Slow Cooker Braised Beef Short Ribs in Cabernet Sauce

I made these yesterday (and they were YUMOLA!!). I added 5 ingredients not on the recipe that are indicated by an asterisk*. Served them over buttered mashed potatoes, and sprinkled chopped green onions on top. Steamed "pencil thin" asparagus in a lemon butter sauce is wonderful accompiament!!

3&1/2 lbs. beef chuck short ribs
2 whole shallots, minced
3 stalks of celery, diced
2 T. veg. oil
2&1/2 cups good dry red wine
1 cup low sodium* beef broth (not an addition, but I always use low sodium broths)
3 T. brown sugar
2 T. tomato paste
1&1/2 T. all-purpose flour
1&1/2 t. sea salt
1 t. freshly ground pepper
2 cloves minced garlic*
5 crimini mushrooms*, sliced
6 small cippolline onions*, tops and bottoms cut off and, "paper skin" removed, whole
3 fresh thyme sprigs* (from my farm)
Sliced green onions* (for garnish)

Heat the oil in a large skillet over high heat. When hot, add the short ribs. Sprinkle with S&P, and brown on all sides, about 3-4 mins. per side. You want them very nice and caramelized. Remove them carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to med. heat, and add the minced shallots and celery. Saute for about 5 mins. until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on med. heat for another 4 mins. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a t. of salt, 1/2 t. pepper, and the flour. Stir well to get rid of any flour clumps. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle with S&P. Here's where I added the garlic, mushrooms, cippolline onions, and thyme sprigs. I cooked it on high for the first hour, then reduced it to low for 8. You want the meat to be literally falling off the bones. I put a small amt. of mashed potatoes on my plate, topped it with the ribs, mushrooms, onions, and sauce, and sprinkled all with the green onions. Leftovers for my lunch today. YAY!!

"Sometimes you have to burn a few bridges to keep the crazies from following you!" Wha wha wha.

Have FUN in the SUN today!!!!

Love,

MM