Directions

1Season bones with salt and pepper then roast in oven at 450 to brown (approximately 30-45 min). Meanwhile, season short rib meat with salt and pepper and brown in batches in a large skillet (med-high heat) Transfer to slow cooker.

2When bones are browned in oven, transfer to slow cooker as well.

3Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.

4Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

5Remove bones and discard. Remove meat and shred when cool enough to handle. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Stir in parsley. Spoon 1 cup sauce over shredded meat, top with remaining sauce, place in baking dish (3qt casserole is fine) and top with mashed potatoes.

6If baking immediately, 350 for 30 minutes or if baking the next day, approximately 45 minutes.