Braised Short Ribs

If you know me or read the blog you know my Father-in-law is a cattle rancher in Wyoming. We are fortunate to get a yearly shipment of amazing grass fed beef. One of my favorite cuts are the short ribs. We usually get a couple in a shipment, so I save them for a special occasion. Well, another shipment is in the mail so I had to make room in the freezer. What I love about this recipe is that you can just throw all these ingredients in a slow cooker and let it cook all day. When you get home for work it is good to go. The problem with short ribs is the amount of fat, it's also what provides the flavor. I separated most of the fat and removed the bones before reducing the left over sauce. I served it over creamy Parmesan polenta. Enjoy!