Ingredients:

• 10 to 12 short ribs, about 4 pounds total

• 2 onions, peeled and quartered

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon Lawry's salt

• 1 tablespoon McCormick Montreal Steak seasoning

• ½ cup Jack Daniel's, red wine or beef broth

• 1 package Beefy Lipton's Onion Soup Mix

• 2½ to 3 cups water

• 2 packages au jus mix (McCormick's or Kroger brand; see note)
   
  

Preparation:

1. Using a sharp knife, trim as much fat as possible from the ribs. Trim also some of the silver skin from the bone. Place the onions in the slow-cooker.

2. In a large sauté pan over medium high heat, heat the olive oil. Sear the ribs, in batches if necessary, to lightly brown on both sides. Season with garlic powder, Lawry's salt and steak seasoning. Transfer the ribs to the slow-cooker.

3. Deglaze the sauté pan with Jack Daniel's, red wine or water over medium heat. Bring to a boil and boil until the liquid is reduced by about half the volume. Using a wooden spoon, scrape up all the browned bits from the bottom of the pan. Pour over the ribs. Add enough water to almost cover the ribs. Cover and cook on Low for 5 to 7 hours. If you are around, turn the ribs once to aid in even cooking.

4. Remove the ribs and enclose in foil to keep warm. (Or, cool and refrigerate if serving the next day.) Strain the cooking liquid into a large saucepan. Whisk in the contents of the au jus packages and cook over medium-high heat, stirring constantly, until thickened.

5. Add the ribs to the sauce, cover and place in a preheated 200 F oven until ready to serve.

6. Serve the ribs with cheese grits, a green vegetable, creamy horseradish sauce and gravy. Makes 4 to 6 servings.

Note 1: If you cannot find the au jus mix, use a brown gravy mix. This makes a thicker gravy, so you may want to add additional liquid.

Note 2: You can put everything in the slow-cooker, without browning the ribs first, with excellent results. Increase the cooking time to 8 to 10 hours.)