4 lbs beef short ribs (bone-in and cross-cut)
Salt, to taste
Pepper, to taste
1 yellow onion, thinly sliced
2 celery ribs, cut into 1-inch pieces
2 carrots, peeled and cut into ½-inch rounds
4 cloves garlic, peeled and minced
1 cup dark beer, such as Guinness
½ cup honey
1 48-ounce can low-sodium beef broth
½ cup jarred tomato sauce, or 2 Tbsp. tomato paste
2 sprigs fresh rosemary
• Season the short ribs with salt and pepper liberally and on both sides. Heat just enough oil in a skillet to coat the bottom of the pan until very hot. Brown ribs on all sides, in batches if necessary. Place in slow cooker.
• Add onion, celery, carrots and garlic to pan. Lower flame and cook for two minutes. Add tomato sauce and one cup of beef broth to deglaze the skillet, scraping up the browned bits from the bottom of the pan, then pour over the ribs in the slow cooker. Add the remaining broth, honey, beer, thyme and rosemary.
• Cover and let cook for six hours or until very tender. Serve meat with its sauce and any vegetables you’d like.