5 lbs beef short ribs
3 tbsps vegetable oil
2 medium onions, chopped
3 medium carrots, chopped
2 celery stalks, chopped
1 750-ml bottle dry red wine
10 sprigs parsley, minced
7 sprigs thyme, minced leaves
3 sprigs oregano, minced
2 sprigs rosemary, leaves minced
1 head of garlic, peeled and halved
3 cups beef stock
1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Season short ribs with salt and pepper. Heat oil in large pot over medium-high heat. Working in batches, brown short ribs on all sides. Place in slow cooker pot.
Add all ingredients in pot and marinade over night.
In the morning, cook in slower cooker on low for about 10 ours or until meat falls apart when poked with fork. You may increase heat to high last couple of hours if it meat is still tough.
Season with salt and pepper to taste and serve.