The ribs spent a day and a half in the refrigerator thawing. We opened up the package, and decide not to cut up the ribs. Next time, we should, they'll probably fit in the crock pot better. We skipped the onion as well, they don't agree with me much.
J. browned the short ribs in olive oil while I mixed the broth & tomato paste. I started with two cups of the broth, and one can of tomato paste, but that didn't cover the ribs in the crock pot, so I added another cup of broth, and another can of tomato paste. I used what we had left of worcestershire sauce, and some apple cider vinegar.
Once the ribs were browned, we put them in the crock pot, and I put a teaspoon or so of mince garlic in the pan for a minute. Then that went into the crock pot. I made sure all the meat was under the sauce, put the lid on, and went away for a few hours. We started these around 10am, and ate around 5pm, and they fell apart when poked with a rubber scraper. I checked them every hour or two, to make sure things were still submerged. We packaged up more to have for lunch or dinner later.