Slow-Cooked Short Ribs with Mushroom, Broccoli, Onion, and Shallot

1Season the short ribs (4 lbs) with salt and pepper on all sides.

2In a large skillet, sear the short ribs (4 lbs) over high heat until browned, about 3-4 minutes per side.

3Transfer the seared short ribs (4 lbs) to a slow cooker.

4Add the sliced mushrooms, broccoli florets (2 cups), sliced onion, and sliced shallots to the slow cooker.

5In the same skillet used for browning the ribs, sauté the vegetables until slightly caramelized, about 5 minutes.

6Transfer the sautéed vegetables to the slow cooker.

7Pour any remaining juices from the skillet into the slow cooker.

8Add your favorite braising liquid (such as beef broth, red wine, or a combination) to the slow cooker until the ribs are partially submerged.

9Cover and cook on low heat for about 6 hours or until the short ribs (4 lbs) are tender and falling off the bone.

10Serve the tender short ribs (4 lbs) with the mushroom, broccoli, onion, and shallot mixture on a bed of creamy mashed potatoes or fluffy rice.

11Enjoy your slow-cooked short ribs (4 lbs) with a delightful mix of vegetables!