4-5 lbs. beef short ribs
3 each celery chopped
salt and ground black pepper to taste
2 carrots, chopped
1 cup beef broth
1 onion, chopped
1-1/2 cup Cabernet Sauvignon
3 cloves garlic, smashed
Prepare a slow cooker crock with cooking spray.
Spread celery, carrots, onion and garlic in the bottom of the crock. Season short ribs with salt and pepper, place atop the vegetables.
Pour beef broth and wine into the crock.
Cook on High until the ribs are fork-tender, 5 to 7 hours.
Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
Serve with mashed potatoes and favorite green veggie.