From Kathleen Purvis’ blog I’ll Bite, at obsbite.blogspot.com:
What do you mean, I have to plan ahead? Plan long enough ahead to remember to defrost a batch of beef short ribs?
Sometimes I can handle that, and sometimes I can’t. The beauty of this dish, from Jenny Rosenstratch’s new book on home-cooking, “Dinner: The Playbook”? If you have short ribs (or country-style pork ribs) in the freezer, you don’t have to defrost them first.
Throw them in the slow cooker while they’re frozen if you have to (or not – you can use fresh ones, too). You also don’t have to rush around to brown the meat before you leave in the morning. Just throw it all in, turn it on and it will turn out fine. Add some mashed potatoes, rice or egg noodles when you get home. Yell, “Dinner!”