Instructions: A slow-cooker is perfect for braising. The original version of this recipe called for pureeing the vegetables and cooking liquid along with horseradish as a sauce. We found the resulting puree to be an unpleasant muddle. Wed suggest leaving the vegetables as they are and serving them on the side with a horseradish sauce.

4 pounds short ribs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper 1 tablespoon vegetable oil
1 medium onion, chopped
1 medium carrot, cut into 1/2 inch-thick rounds 1 rib celery, cut in 1/2 inch-thick slices 2 cloves garlic, crushed
1 medium baking potato, peeled and cut in 1/2 inch dice 1 14.(5-ounce) can peeled Italian tomatoes, drained 1/4 cup beef broth
Prepared horseradish sauce, if desired

Position a broiler rack 6 inches from heat and preheat broiler. Broil short ribs, turning often, until browned on all sides, about 15 minutes total.

Transfer to a plate and season with the salt and pepper.

Heat oil in large skillet over medium heat. Add onion, carrot and celery and cook, stirring often, until onion is softened, about 5 minutes. Add garlic at last minute, then stir in potato and tomatoes. Pour vegetable mixture into 3 1/2- to 4-quart slow-cooker. Top with browned short ribs and their juices. Pour in beef broth.

Cover and slow-cook until ribs are tender, 7 to 8 hours on low. Using tongs, remove ribs to a serving platter. Using slotted spoon, remove vegetables and serve on the side, with horseradish sauce if desired. Skim the fat from the cooking juices and serve as a sauce.

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