Slow Cooker Short Ribs

My mom used to make ox-tails for us in the winter. They were cooked in red wine and beef stock with loads of veggies. The cooking liquid was made into a gravy and the whole thing was served over mashed potatoes. It was one of my favorite dishes. Over the last few years ox-tails have become harder and harder to find. When I am lucky enough to find them the price is ridiculous. Thanks to the Food Network, ox tails are now considered gourmet. Ox-tails were often on my grandmother's table because they were a relatively cheap cut of meat and was a great way to flavor the pasta sauce. So I have had to make the switch to short ribs. These can also be hard to find but the price hasn't gone through the roof as yet. Both of these cuts of meat require a low and slow cooking process to make them tender. Which of-course makes them perfect for the crock pot.

Serves 4-6

8 large short ribs
1 15 oz can of fire-roasted tomatoes
3 cups of red wine
3 cups of beef stock
3 large carrots, peeled and diced
1 cup diced celery
1 medium onion,peeled and chopped
1 bay leaf
1 tsp dried thyme
3 large cloves of garlic, minced
salt and pepper
3 tbsp extra virgin olive oil
3 tbsp cornstarch mixed into half cup of cold water

Heat the oil in a large dutch oven. Sprinkle the ribs with salt and pepper,on all sides. Place the ribs into the hot oil and brown on all sides. Meanwhile, spray the insert to the slow cooker with cooking spray. Put the carrots, onions, celery and garlic on the bottom of the insert. Place the browned ribs on top. Pour the wine, stock and tomatoes over the ribs. Push the ribs down into the liquid. Making sure the liquid just covers the top of the meat. Season with salt, pepper,thyme and bay leaf. Cover and cook for 8 hours on low or 4 hours on high. Remove the meat from the cooking liquid. Drain off any fat. Remove the bay leaf. Using an immersion blender or a regular blender, blend the cooking liquid and veggies unitil smooth. Return everything to the slow cooker, mix in the cornstarch and water and continue to cook for 30 minutes more until the liquid has thickened. Serve over rice, noodles, polenta or mashed potatoes.

You can also make this dish in a dutch oven. After adding the liquid, bring it to a boil on the stove. Place a lid on the dutch oven, remove from the heat and place in a 325 degree oven for 3 1/2 hours.