Short ribs braised in roasted tomato salsa (slow cooker)

Salt the short ribs and dry them very well on paper towels.

Brown the short ribs in fresh pork lard in the stovetop-safe slow cooker insert (or a large skillet) until nicely browned; turn off the heat.

Put the potatoes, halved if over about an inch across, in the bottom; nestle the short ribs in, bone side down.

Spoon the salsa over, working it around the tops of the ribs and down into the pan.

Pour in about two-thirds of a cup of malty beer; sprinkle a tiny bit of salt on top.

Cover and slow cook on high for four hours, until the meat is really tender.

Lift out the short ribs; tip the pot and ladle off some of the fat, leaving a little.

Mash a few of the potatoes, no more than about half a dozen, into the sauce to bind and thicken it.

Taste and salt the sauce.

Ladle the sauce and potatoes onto a platter, lay the short ribs on top, and scatter cilantro leaves over.