Ingredients: 8 beef short ribs, 2 large carrots, 1 large onion, 6 cloves of garlic, 1 can diced tomatoes, 1 cup beef stock, 1 can tomato sauce, oregano, onion granules, sun dried tomato flakes, red chile powder, salt & pepper.
Season each beef rib generously with salt & pepper. Then in a large sauce pan sear the beef ribs meat side down in about 1 tablespoon of olive oil over medium heat. Transfer ribs to a plate.
In the same sauce pan add in diced carrot, onion and garlic. Cook until onion becomes translucent. Do not burn the garlic. De-glaze the pan with a little red wine or stock.
In a large slow cooker combine the seasonings, diced tomatoes, beef stock, tomato sauce and the veggies. Stir to combine. Add in all the short ribs.
Cook on low for 8 hours. Serve the short ribs over buttered egg noodles with some roasted veggies on the side.
Roasted Broccoli: Preheat Oven to 425. Lay out broccoli in an even layer on a baking sheet. Drizzle with olive oil and season liberally with salt, pepper and any other seasoning of your choice. Roasted broccoli is also great with the addition of a little lemon zest and chile flakes.