Slow-Cooker Short Ribs With Rosemary Potatoes

This recipe is from Real Simple.

Ingredients -
½ cup low-sodium beef broth
3 tablespoons tomato paste
2 tablespoons plus 1¼ tsp. kosher salt, divided
1 teaspoon black pepper, plus more for serving
2 pounds bone-in beef short ribs
12-oz. pkg. frozen pearl onions
3 medium carrots
1½ pounds baby Yukon Gold potatoes
2 rosemary sprigs

Method -
Stir together broth, tomato paste, 1 teaspoon salt, and pepper in a 6-quart slow cooker. Add short ribs, onions, carrots; nest ribs into vegetables. Cover and cook on high until meat is very tender, 5 to 6 hours. Reduce to warm and remove the lid.

Meanwhile, place potatoes, rosemary, and 2 tablespoons salt in a stockpot; add water to cover. Bring to a boil over high. Reduce heat to medium-low and simmer until potatoes are very tender about 15 
minutes. Remove from heat. Remove 
rosemary, then drain.

Reserving cooking liquid, remove short ribs and vegetables from the slow cooker. Skim fat from liquid, then transfer to
 a blender; add remaining ¼ teaspoon salt. With center piece of blender lid removed, secure lid on blender. Place
 a clean dish towel over lid opening. 
Puree on medium-high until smooth.

Serve potatoes and short ribs with
 vegetables and sauce.