1 cup chopped onion
2 medium carrots, chopped
1 celery stalk, chopped
2 3/4 cups marinara sauce
1 3/4 cups beef stock
Cut the short ribs into individual rib pieces.
Spray a 12-inch nonstick skillet with nonstick cooking spray. Brown ribs on all sides.
Place the onion, carrots, and celery in the bottom of a 5-quart crockpot or slow cooker; top with the ribs. Blend the marinara sauce and the beef stock together; pour over the ribs and vegetables.
Place lid on cooker and cook on low 7 to 8 hours or until the ribs are fork tender. If cooking on high setting, cook for 3 1/2 to 4 hours.
Yield: 4 servings