Going to be in my slow cooker tomorrow:

Braised Short Ribs

Ingredients
3 lbs beef short ribs
Salt & pepper
2 T. fresh thyme, finely chopped
2 T. flour
Olive oil
5 slices pancetta
1 small onion
2 carrots
2 stalks celery
3 cloves garlic
1 can whole plum tomatoes in juice
2 cups red wine (burgundy works best)
2 sprigs fresh rosemary
2 bay leaves
1 lb. fettuccine, for serving.

Directions:
Trim short ribs as desired. Sprinkle generously with salt and pepper; rub the fresh thyme into the meat. Lightly coat with flour. Coat the bottom of a heavy saucepan or dutch oven (NOT coated with teflon) with olive oil. Brown the pancetta in the pan until crisp; remove and reserve. (Remove excess fat or add more oil as needed, so there is enough on the bottom of the pan to make it non-stick.) Brown the short ribs evenly on all sides and reserve.

Coarsely chop the onion, carrot, celery garlic and tomatoes in a food processor (or grate/chop by hand). Add the veggie mixture to the pan and scrape up the brown bits on the bottom. Add wine. Bring to a boil and let simmer for approximately 5 minutes, or until the mixture is slightly reduced.

Place the short ribs in the bottom of the slow cooker and top with the veggie/wine mixture. Add rosemary and bay leaves. Top with pancetta, if desired, or reserve at room temperature, covered.

Cook on high for 4 hours or low for 6, until meat is falling off the bones.

Remove bones and shred meat with two forks. Remove bay leaves and rosemary stems from sauce and cover the meat with the amount of sauce desired. Serve over fettuccine.