With marrow-rich bones and fatty marbling, short ribs deliver flavor and richness that cubed stew meat never will. Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, recommends using grass-fed beef which tastes less sweet than corn-fed.
Prepare recipe as directed through Step 3. Transfer mixture to a 4- to 6-quart slow cooker. Add stock and ribs. Cover and cook on low 7 to 8 hours or on high 3¿1/2 to 4 hours. Strain and reduce sauce as directed in Step 5.