Ingredients:

  • 4 lbs Bone-in Beef Short Ribs
  • 2 tbsp Avocado oil
  • 1 tbsp Coarse Kosher salt
  • 2 tsp Cracked black pepper
  • 1 cup Dry Red Wine
  • 1/2 cup Low-sodium beef bone broth
  • 2 tbsp Tomato paste
  • 1 large White onion, diced
  • 3 large Carrots, cut into 2-inch chunks
  • 4 cloves Garlic, smashed
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 1 tbsp Balsamic vinegar
  • 2 tbsp Fresh parsley, chopped

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season aggressively with kosher salt and cracked black pepper.
  2. Heat avocado oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear the ribs in batches for about 3 minutes per side until a dark mahogany crust forms. Transfer ribs to the slow cooker.
  3. In the same skillet, add diced onions and carrots. Sauté for 5 minutes, using the moisture to deglaze the browned bits (fond) from the pan. Stir in the tomato paste and cook for 2 minute.
  4. Transfer the vegetable mixture to the slow cooker. Add the red wine, beef bone broth, garlic, rosemary, and thyme. Ensure the liquid is minimal to allow for a braise rather than a boil.
  5. Cover and cook on Low for 8 hours until the meat is fork-tender and the collagen has fully converted to gelatin.
  6. Remove the ribs. Use a fat separator or chill the liquid to remove the surface fat. Stir in balsamic vinegar to the remaining sauce, pour over the ribs, and garnish with fresh parsley.