Short ribs, long happiness (Korean translation)

I left meat shopping until Tuesday, hoping to get some nice fresh stuff. There was none to be found, though. Eventually, I was able to track down some frozen Korean style beef chuck short ribs. I had no idea what "Korean style" meant, but they were individual beef short ribs, so I bought two packages (I wanted 3 pounds). These must be very different than what you had, because there was no long bone. Mine were strips of meat (that didn't seem that short) with coin-sized oblong-shaped bones in a line at the top of each rib. Also, they were thin and there were about 16 of them making up the 3 pounds of meat. 

Modifications: I added mushrooms (mmmm!) and skipped the baby carrots. I cut the recipe in half generally, although I added extra diced carrot at the beginning, used a whole rib of celery, about a tsp more herbs, and 1/4 c more beef stock and wine. 

Preparation: For wine, I used a Zinfandel - De Loach - and it was fantastic. The smell was filling our apartment by the time I had done the initial steps and was covering it for cooking. I used the slow cooker, on low for almost 5 hours. Very little loss of liquid. It took longer than 10 minutes to reduce the liquid (20?) and I found generally everything took a little longer than the recipe stated. 

I wasn't sure what would be involved in prep work, based on the reviews of many people. However, I found this to be straightforward and not too difficult. Are we *gasp* moving from beginner to intermediate ability cooks?

I served the ribs with green beans and spinach-red pepper-goat cheese salad, which worked really well.

Verdict: excellent. The smell was tantalizing, the meat was incredibly tender, the sauce was delicious and we thoroughly enjoyed it. It seems like a sauce such as this one should be unhealthy, but it's not really. Nice! I would like to try it with different meat too, just to avoid picking out the many small bones (they look like sliced mushroom caps, which made it tricky, since I had added mushrooms! This photo shows you what the ribs look like in one piece if you have not cooked them long enough to make them fall apart).