well after failure--the overcooked, soggy chicken and lentil stew to which I will return--a success and simple at that. I made succulent short ribs. The bones detached from the meat and could be taken out easily. Even the tendons were meltingly done as in pho. I served this in rim soups with a spoon as there was so much wonderful gravy. A tablespoon of caraway seeds or some strip of lemon zest would make nice variations.I used
4 large short ribs about 1-pound each
6 small onions, about 1 1/2-inches in diameter
1/2 cup wine (I used white which was open; but red would be fine?
1 cup tomato sauce either you own which will need herbs and seasoning or as I did jarred marinara sauce (again on hand)
2 bay leaves
I put the ribs in the cooker in two layers, tucked the onions around the edges. I poured over the wine and sauce and tucked in the bay leaves. I put the cooker on the slowest setting for 7 hours and 30 minutes. If work keeps you longer, feel free to leave at the automatically programmed keep warm setting. I did for about an hour.
Remove the ribs and onions to a deepish serving platter. Thoroughly skim the gravy; there will be lots of fat. It may be easier to pour the gravy into a smaller deep container to do this.
I served mashed potatoes and steamed carrots with this.
Excellent if I say so myself.
I see now it will just take a great deadl of time and perseverance to master this.