back to the cult leader.. 
Short
Ribs
Source: Ladies' Home Journal
Makes 8 servings
Prep: 40 minutes
Start to Finish: 4 hours 40 minutes
Ingredients
4 pounds boneless beef short ribs
1 tablespoon olive oil
1 large onion, chopped
6 garlic cloves, sliced
3 large carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup dry red wine
1 can (28 oz.) crushed tomatoes in thick puree
3/4 cup pitted sliced green olives
3/4 cup low-sodium beef broth
1/4 cup coarsely chopped flat-leaf parsley, plus additional for
garnish
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
2 thyme sprigs
Directions
1. Rinse short ribs and pat dry; season with salt. Heat oil in a
large skillet over moderately high heat until hot but not smoking.
Add ribs, in batches, and cook, turning, until browned on all
sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour
off all but 1 tablespoon of fat from skillet. Add onion, garlic,
carrots, and celery; cook over moderate heat, stirring and scraping
up any brown bits from bottom of skillet, about 3 minutes. Add wine
and simmer 2 minutes. Transfer to slow cooker with remaining
ingredients and stir to combine. Cook, covered, on low heat until
ribs are very tender, about 4 hours. Remove thyme sprigs. Serve
ribs with their sauce over buttered noodles or mashed potatoes and
garnish with parsley. Makes 8 servings.
Nutrition facts per serving:
calories: 845
total fat: 71.5g
saturated fat: 29g
cholesterol: 152mg
sodium: 617mg
carbohydrate: 13g
fiber: 3g
protein: 37g
PS. I've got a hunch that adding a bit of Coke to this dish whilst
simmering it would give it extra pizazz! 
