Scott's Short Ribs, Boston Style

We started our short ribs early in the morning, like at 6:30. Logan was home from school that day and he also needed to take a bunch of pictures for a cub scout requirement, so he did a photographic journaling of this meal. I'll include a few of his many pictures.


The short ribs are placed on a tray.

The short ribs are kosher salted and freshly ground peppered.

The short ribs are roasted in the oven.

Here we see the players in the vegetable family. How fun that we get to use fennel; I've only bought it a few times before. I'm always amazed that a vegetable can smell SOOO much like black licorice.

 
Other ingredients include the "good quality" Olive Oil. Now that I've been to a real live Olive Mill (thanks Rebecca), I knew what to look for on the label.  You have to make sure that the olive oil isn't credited to multiple countries.  In this case, it was all from the same country and the same mill.
 
This is where I discovered that not all wines are created equal--or at least not packaged in equal sized bottles. I had purchased one bottle of cooking wine, thinking that it would be enough. But 16 fl. oz. was less than half of what the recipe asked for. I had to translate it to ml and add another bottle. Yeah for having a 2nd one in food storage. I surprised even myself with my provident living stores!
 
Garlic and onions await their turn in the pot!
 
Salt and pepper from the salting and peppering of the ribs.

 
I loved that little herb bundle, tied with string in the crock pot.
 
Here are the ribs, after 7+ hours in the crock pot. Yummy!
At this point, I was supposed to take the liquid and reduce it by cooking it down. But we were ready to eat, and I hadn't noticed that part of the recipe early enough, so we didn't do that step.
 
We served the meal with green beans, mashed potatoes, and of course the ribs and vegetables.
 
The vegetables were AMAZING. Even the celery was delicious. You would have thought they'd be mushy after cooking all day, but not so. They were infused with delicious flavor. But not too strong.

The verdict:
It was a wonderful smelling meal to cook. Each of the vegetables smelled wonderful as it was being prepared and cooked. Once the wine was added, it was wonderful smelling. And the meat, which was rather fatty, just slow cooked all day, and infused itself with flavor from the fat, from the wine, and the vegetables. 
Difficulty ranking: It was more complex than I would make on a regular school day, but I'll definitely do it again, especially as a special meal for company.

Comments:
Megan: 5 Stars. I'm grateful to Erin for sharing this recipe. I've never cooked beef short ribs before--just pork ones. This was REALLY good. It was even better the next day, as leftovers, for some reason.
James: You need to have some vegetable AND some rib meat in the same bite for the full fabulous taste experience.
Jansen: It's OK. I like pork ribs better.
Janessa: It's awesome. I wish I would have been home in time for dinner.
Logan: 500 stars.  Is this the same Scott that created Scott's Soccer Bars?
J.B.: Well, it's meat, and you all know how I feel about that, but the potatoes are good.
Soren: I give this shrimp 5 stars.
Lachlan: Mmmmmm