Ingredients:

  • 4 lbs Bone-in Beef Short Ribs (approx. 2-3 inches thick)
  • 2 tbsp Neutral oil (Grapeseed or Avocado oil)
  • 1 tbsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 large Yellow onion, diced
  • 2 medium Carrots, peeled and sliced into rounds
  • 2 stalks Celery, diced
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato paste
  • 1 cup Dry red wine (Cabernet or Merlot)
  • 1.5 cups Beef bone broth (low sodium)
  • 2 tbsp Worcestershire sauce
  • 2 sprigs Fresh rosemary
  • 3 sprigs Fresh thyme
  • 2 Bay leaves

Instructions:

  1. Season the beef. Pat the 4 lbs Bone in Beef Short Ribs completely dry with paper towels and coat all sides with 1 tbsp Kosher salt and 1 tsp pepper. Note: Dry meat sears; wet meat steams.
  2. Sear the ribs. Heat 2 tbsp oil in a skillet over high heat until the oil shimmers and wisps of smoke appear. Brown the ribs for 3 minutes per side.
  3. Transfer to crock pot. Place the browned ribs into the slow cooker liner, bone side down if possible.
  4. Sauté the vegetables. In the same skillet, add the onion, carrots, and celery. Cook for 5 minutes until the onion is translucent and golden.
  5. Develop the aromatics. Stir in 4 cloves smashed garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste smells sweet and looks dark.
  6. Deglaze the pan. Pour in 1 cup red wine, scraping the bottom of the pan to loosen the brown bits (the fond). Let it bubble for 2 minutes.
  7. Combine liquids. Stir in 1.5 cups beef bone broth and 2 tbsp Worcestershire sauce, then pour the entire mixture over the Beef Short Ribs in the slow cooker.
  8. Add herbs. Tuck the rosemary, thyme, and bay leaves into the liquid.
  9. Slow cook. Cover and cook on LOW for 8 hours until the meat is tender and pulling away from the bone.
  10. Reduce the sauce. Remove the meat, strain the liquid into a saucepan, and simmer for 10 minutes until it coats the back of a spoon.