Crockpot Braised Red Wine Short Ribs with Cheddar Potato Perogies.

The night before, or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl. If you are short on time, you can omit this step and just add the ribs straight into the crockpot.

To the crockpot, add the onion, garlic, carrots, tomato paste, mushrooms, red wine, broth, bay leaves, thyme and a pinch of crushed red pepper. Cover the crockpot and cook on low for 7-8 hours or on high for 5-6 hours.

Once the short ribs are done cooking and easily far apart, skim off any fat from the top of the crockpot. Lightly shred the ribs and remove the bones, thyme sprigs and bay leaves. Discard. Keep the ribs in the sauce, covered on low heat until ready to eat.

Just before you are ready to eat, bring a large pot of salted water to a boil. Boil the perogies according to package directions, drain.

Divide the perogies among plates and top with cheddar cheese. Add the short ribs. Sprinkle with fresh parsley, oregano and parmesan. EAT.