1 cup dry red wine
2/3 cups ketchup
3 TBS soy sauce
2 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1-2 large onion, chopped
2-3 sprigs of fresh thyme
salt and pepper
1 TBS olive oil
4 lbs short ribs (I am using 2 lbs of bone-in short ribs and 1~ 2 lb chuck roast)

In a large dutch oven, skillet or the insert of you slow cooker (if it can be used on top of the stove) heat olive oil over medium, heat.

Meanwhile salt and pepper the short ribs.  I use lots of pepper! Add them to the pan. DO NOT crowd the pan. Brown them in batches, on all sides. Take out of the pan and reserve.

Put the onion in the pan and saute until translucent, about 5 minutes. 

Meanwhile whisk together the wine, ketchup. soy sauce, Worcestershire sauce and brown sugar in a large bowl. Set aside.

After the onions become translucent, put the pressed  garlic in the pan and cook for 1 minute.  Return short ribs and chuck roast to the pan. Add the thyme sprigs and  the liquid.

Cook covered on low for 7-8 hours.

You won't believe how GOOD THIS SMELLS!!!

At this point the Braised Short Ribs can be cooled and the chuck roast pulled apart into short rib sized pieces. Refrigerate with all the great juices and yummy bits and pieces for a day or two. When you are ready to reheat it take off any solidified fat that has formed on the top and them and reheat. Be gentle with the short ribs they fall apart... but that's okay!

If you are serving it for dinner tonight... and I don't think I could wait... pull out the chuck roast and pull into pieces.