Crock Pot Short Ribs: Slow-Cooked in Red Wine

Instructions:

1. Pat the 2 kg of beef ribs bone in completely dry with paper towels. Note: Excess moisture creates steam, which prevents a proper sear. Season all sides generously with the 2 tsp kosher salt and 1 tsp black pepper.
2. Heat 2 tbsp vegetable oil in a large skillet over medium high heat. Sear the ribs in batches for 3 minutes per side until they have a dark, shattering crust. Remove and set aside.
3. Transfer the seared ribs into the slow cooker.
4. In the same skillet, toss in the chopped onion, 3 large carrots, and 4 smashed garlic cloves. Cook for 5 minutes until the onions are translucent and edges start to brown. Stir in 2 tbsp tomato paste and cook for another 2 minutes.
5. Deglaze the skillet with 1.5 cups dry red wine, scraping up all the brown bits from the bottom. Transfer everything from the skillet into the crock pot. Place the seared ribs on top of the vegetables.
6. Add the 1 cup beef bone broth, 2 sprigs rosemary, 4 sprigs thyme, and 2 bay leaves to the crock pot.
7. Cover and cook on Low for 8 hours. Note: Don't open the lid; you lose about 20 minutes of heat every time you peek.
8. Once the 8 hours are up, carefully remove the ribs and carrots. Strain the liquid into a saucepan and let it sit for 5 minutes. Skim off the fat from the top, then simmer the liquid for 10 minutes until it reduces into a glossy, velvety glaze.