Slow Cooker Beef Short Ribs With Tomato Sauce

Instructions

1. Step 1

   Place an oven rack about 6 inches under the heat source and preheat the broiler. Place the short ribs on a sheet pan covered with aluminum foil. When the oven is hot, brown the short ribs under the broiler, turning ribs until each side is evenly browned, about 12 to 15 minutes total.

2. Step 2

   Season the ribs with salt and pepper. In a large (6-quart) slow cooker crock, place the carrots, mushrooms and shallots, toss with a spoon to combine. Place the short ribs on top of vegetables.

3. Step 3

   In a mixing bowl, combine the tomatoes, tomato paste, Worcestershire sauce, brown sugar or maple syrup, and cider vinegar. Pour the tomato mixture evenly over ribs. Cover and set the slow cooker to high. After 1 hour, reduce the slow cooker setting to low (Alternatively, set the slow cooker to low setting and leave on low for the entire time). If possible, check after 3 or 4 hours to make sure that short ribs are submerged in the tomato mixture.

4. Step 4

   Cook for 6 1/2 to 7 1/2 hours. Short ribs are done when meat is tender and easily pulls or falls off the bone. Turn the slow cooker off, let sit 5 minutes, then carefully remove as much fat from the surface as possible with a spoon. To serve, ladle a piece of beef, along with carrots and mushrooms and tomato sauce, onto a bed of smashed potatoes or buttered egg noodles. Note: If you have leftovers, you can make it into a delicious ragu for pasta. Just pull all the meat off the bone and shred it. If the sauce is too thin, add a few tablespoons of tomato sauce or tomato paste as you're heating it; serve it tossed with store-bought or homemade pasta , such as tagliatelle or pappardelle and sprinkle generously with Parmesan cheese.