Garlic-Tomato Short Ribs

This is adapted from "The Grassfed Gourmet," by Shannon Hayes. You can cook everything in a slow cooker for 6-8 hours (don't bother sauteeing; just dump everything in the cooker), or on the stove top or in a 300f oven (in a dutch oven) for 3-4 hours.

1/2 tsp. salt (and more, to taste)
1/2 tsp. freshly ground black pepper
3-4 lbs. short ribs
1-3 tbsp. lard or other fat
1 medium carrot, finely chopped (plus one extra large carrot, chopped, for later)
1 large onion, finely chopped
10 cloves of garlic, peeled and left whole
1 tsp. dried thyme (or 1 tbsp. fresh)
1 tsp. dried basil
1 tsp. dried savory
1/4-1/2 tsp. fennel

1.5 cups cabernet sauvignon (optional)
1 cup beef broth (or two if not using wine)
1 28-oz can tomatoes (or equivalent fresh or frozen)
2 bay leaves

1/2 cup chopped kalamata olives

Rub the salt and pepper on the ribs, heat the lard in a dutch oven, and brown the ribs in batches. Set aside.

Saute (in the pan drippings) the carrots and onions on medium heat till tender. Add the garlic, herbs, and wine (or tomatoes, if not using wine), and turn up the heat to high. Cook for a few minutes, scraping up any browned bits from the bottom of the pan. Add the broth, tomatoes, bay leaves, and ribs/juices, and return to a boil.

Simmer on stovetop (on very low), or bake in the oven, for 3-4 hours, or until meat is fork-tender. (Add reserved carrots about 20 minutes before the end of the cooking time.)

Serve garnished with olives.