1 Tablespoon olive oil
4-5lbs bone-in beef short ribs, well trimmed
Salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine
1/3 cup balsamic vinegar
1 3-inch spring fresh rosemary

In a large, heavy skillet, heat oil over medium high heat. Pat meat dry and place only as many pieces as will fit in skillet without crowding. Cook until nicely browned on all sides. Transfer to a large slow cooker; repeat with remaining short ribs. Sprinkle ribs with salt and pepper to taste. Discard all but 1 Tbs. of the fat in skillet and reduce heat to medium. Add garlic and cook 1 minute. Add wine and vinegar and bring to a simmer, scraping bottom of skillet. Pour liquid over ribs; add rosemary. Cover slow cooker and cook on low 8 hours or until ribs are very tender.

Remove ribs from slow cooker. Discard any loose bones and rosemary sprig. Cover ribs to keep warm. Skim fat off the liquid in slow cooker. Pour remaining sauce into a saucepan and cook over medium high heat until reduced and slightly thickened. Spoon sauce over ribs; serve hot.
Makes 6 servings.