Ingredients:

  • 4 lbs bone in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and sliced
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1.5 cups dry red wine
  • 1 cup beef bone broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Season the beef. Pat your 4 lbs bone in beef short ribs completely dry with paper towels and coat them generously with 2 tsp kosher salt and 1 tsp black pepper. Note: Dry meat sears; wet meat steams.
  2. Sear the ribs. Heat 2 tbsp avocado oil in a skillet over medium high heat. Sear the ribs for 3 minutes per side until a dark brown crust forms.
  3. Transfer to slow cooker. Move the browned ribs into your 6 quart slow cooker, bone side down if possible.
  4. Sauté the vegetables. In the same skillet, add the diced onion, sliced carrots, and celery. Cook for 5 minutes until the onions are translucent and fragrant.
  5. Add tomato paste. Stir in 2 tbsp tomato paste and 4 cloves smashed garlic. Cook for 2 minutes until the paste turns a deep mahogany color.
  6. Deglaze the pan. Pour 1.5 cups dry red wine into the skillet. Scrape the bottom with a wooden spoon to release all the brown bits. Boil for 3 minutes until the liquid reduces by half.
  7. Combine ingredients. Pour the wine and vegetable mixture over the ribs in the slow cooker. Add 1 cup beef bone broth, rosemary, thyme, and bay leaves.
  8. Slow cook. Cover and cook on LOW for 8 hours until the meat is completely tender and pulling away from the bone.
  9. Degrease the sauce. Remove the ribs and herbs. Skim the fat off the top of the liquid with a large spoon or use a fat separator.
  10. Final thicken. If you want a thicker sauce, simmer the liquid in a saucepan for 10 minutes or stir in a small cornstarch slurry.