Slow Cooker Short Rib Ragu

Ingredients
2 teaspoons vegetable oil
3 pounds boneless short ribs, cut into 3-inch pieces
Coarse salt and ground pepper
1 medium yellow onion, diced small
1 large carrot, diced small
1 can (28 ounces) whole peeled tomatoes
2 sprigs oregano or rosemary

Directions
- Cut off extra fat and season ribs with salt, pepper and cajun seasoning. Broil for 5min on each side. Transfer ribs to a 5- to 6-quart slow cooker.
- Fry onions and carrots. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
- Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs (or dried herbs since I didn`t have sprigs); season to taste with salt and pepper.
- Cover and cook on high until meat is fork-tender, 6 hours.
- With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.

Evalution

Husband: 8/10, would like to try regular ribs with bbq sauce, but liked that "the meat doesn't taste meaty, but has a good taste."
Kid: "Bone, more"
Me: The meat was falling off the bones and was super tasty. This is one of those recipes that takes some prep time (which could be done the night before, as mentioned by Michelle). Very yummy for my first time cooking ribs.

Recipe from http://www.marthastewart.com/332235/slow-cooker-short-rib-ragu and modified a little.