ingredients

• 3-4 pounds short ribs, bone in {you can also use no-bone but be aware that it will be slightly more meat without the bone} 
• Salt and pepper 
• 4 cups beef broth 
• 1 - 15 ounce can of tomato sauce 
• 1/2 of a sweet onion 
• 3 carrots, peeled, cut into large chunks 
• 3 bay leaves 
• 6 garlic cloves 
• 1/2 cup of balsamic vinegar 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon thyme 
• 1 teaspoon dried oregano

cooking

1. Sprinkle the short ribs with salt and pepper on both sides. In a large skillet, heat oil over medium heat. In batches, brown the short ribs on all sides then transfer to a large slow cooker. 
2. Add the broth, tomato sauce, onion, carrots, bay leaves, garlic, balsamic vinegar, basil, thyme and oregano. 
3. Cover and cook on low for 8-9 hours, or until meat is tender. If the meat is not tender you need to continue slow cooking. 
4. Remove the short ribs and garnish with fresh parsley, a drizzle of balsamic and serve over gnocchi with brussels sprouts.