Prep time is under 10 minutes, but this is best served the next day so you can remove all the fat that cooks out of the ribs. (A lot.)
I use a 6 quart CrockPot.
Put a layer of meaty beef short ribs in the bottom of the crock, add a 13 ounce can of chicken broth and a half cup of dry sherry or dry red wine. (Not cooking wine.) Sprinkle with plenty of black pepper, a chopped onion or two, and 2 or 3 chopped shallots. Cook on low 8 to 10 hours until meat is about to fall off the bones. Cool and refrigerate overnight. Peel off the fat, then reheat.
You'll have tender, flavorful beef and plenty of delicious brown gravy. Great with rice or mashed potatos, or a good loaf of warm crusty bread to sop up the gravy.