The Short End of The Rib

My wife's parents get whole cows (a practice we now follow as well) and keep them in a pair of freezers in their garage and their children are permitted, within reason, to help themselves to said beef. I have observed this  practice  repeatedly over the years and have noticed that the cuts disappear in a particular order. The ground beef goes first, then the steaks, next the roasts. Last to be used are what I have called the 'junk' cuts. Arm roasts, chuck roasts, soup bones and short ribs lay strewn across the bottom of the chest freezer like a child's forgotten playthings.
  I strongly feel these 'economy' cuts are the soul of good cooking. The tougher roasts become a luscious pot roast and collagen may be enticed from the soup bones to make beef stock . But what of the humble short rib? What does one do with a cut of beef containing more fat, connective tissue and bone than meat? Tougher cuts usually require braising to break down its connective tissue and short ribs are no different. My mother will braise short ribs in a cast iron dutch oven with onion soup mix and while delectable I need to watch my salt intake.  Therefore I have replaced the soup mix with fresh onions and utilize my slow cooker rather the my dutch oven in order to make short ribs a weeknight meal.

Onion Braised Short Ribs

3-4 lbs short ribs, cut into single rib sections
4 large onions
3 tbs butter
2 cups beef stock (homemade if you have it but low sodium canned is fine too)
Bacon Grease or Heat-Tolerant vegetable oil (Canola, Peanut, etc)
Salt and Pepper to taste

  The night before, turn your slow cooker to HIGH and add the butter. While the butter melts slice the onions and add them to the crock. Add a pinch of salt and stir to make sure all the onions are coated with butter.
  In the morning (after about 8 hours) check your onions, they should be nicely caramelized and reduce the slow cooker to LOW. Next put a large heavy skillet over medium-high heat and add the bacon grease or oil. Once the pan is hot add the short ribs and brown well on all sides. You may want to use a spatter guard if you have one. After the ribs are browned, add them to the slow cooker.
  Pour the beef stock into the hot skillet and use a whisk to scrape up the browned bits off the bottom of the pan then add that to the slow cooker as well. Continue to cook on LOW for 8 more hours. Next remove the ribs from the crock and keep warm. You can serve the remaining liquid as a jus (as-is), thicken into gravy or hit it with a stick blender (watch out for splatter!) to thicken.
  Serve everything over rice with a green side salad.