1 8oz can tomato sauce
2/3 C red wine, preferably Zinfandel
1 large shallot, finely chopped
2 1/2 T. balsamic vinegar
1 T. dijon mustard
4 drops hot sauce, such as Tobasco
1/2 tsp. salt
3 lb. beef short ribs, cut into serving pieces of 3-4 ribs

Combine the tomato sauce, wine, shallot, vinegar, mustard, hot sauce, and salt in a small bowl and mix until smooth. Arrange the rib portions in the slow cooker and pour the sauce over them; if you have a round cooker, stack the ribs. Cover and cook on LOW 7-8 hours, until the meat is tender and starts to separate from the bone. Transfer the ribs to a platter and set aside. Cool the sauce until the fat congeals on the surface, then remove and discard the fat. When ready to serve, return the ribs to the sauce and reheat in a 300 degree oven until hot. Serve immediately.