Chili Beef Short Ribs in Slow Cooker

This is a fabulous, hearty meal, especially good for cold, winter nights but really fine for anytime. We usually serve with Celery Root Puree, below, and some lightly braised greens with balsamic, served altogether in deep plates or shallow pasta bowls. From Paleo Slow Cooking.

Serves 4-6

1 can tomato sauce
1/2 onion
2 Tbsp chili powder
2-3 garlic gloves
1 tsp ground pepper
1 Tbsp balsamic vinegar
1 Tbsp honey
1 Tbsp ground mustard
3-4 pounds short ribs

Combine all ingrdients except the meat in a blender or foo processor and purée.
Place the ribs in your slow cooker and pour the blended mixture over them.
Cook on low for 8 hours. The meat will be just falling off the bone so you can discard the bones before serving.

Go-with-Everything Celery Root Purée
3 cups whole milk
3 cups water
Salt
2 celery roots (celeraic), about 11/4# each, peeled and cut into 2-inch cubes
1 medium Idaho (russet) potato (about 10 oz), peeled and cut into 2-inch cubes.
1 small onion, quartered
5 tbsp unsalted butter, cut into 5 pieces, at room temperature
fresh ground (white) pepper
snipped chives for garnish

Bring the milk, water, and 1 tbsp salt to a boil in a large pot — keep an eye on the pot, the milk has a tendency to bubble up furiously. Drop in the celery root, potato, and onion. Adjust the heat so that the liquid simmers steadily, and coof for about 30 minutes, or until the vesetables are tender and can be pierced easily with the point of a knite. Drain, discard the liquid and shake the colander well to remove as much liquid as possible.

In a food processor, in batches if necessary, puree the vegetables until perfectly smooth, careful to not over do it. Add the butter and whir until completely  incorporated. Top with a generous shower of snipped chives. Serve immediately. Will rewarm nicely in the microwave.