Ingredients:

  • 3 lbs bone-in beef short ribs (English Cut)
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 large carrots, sliced into thick rounds
  • 2 celery stalks, chopped
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1/2 cup balsamic vinegar
  • 1.5 cups low-sodium beef bone broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tbsp cornstarch
  • 1 tbsp cold water
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Season the bone-in beef short ribs generously on all sides with sea salt and cracked black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat. Sear the ribs for approximately 3 minutes per side until a deep mahogany crust forms. Transfer the seared ribs into a 6-quart slow cooker.
  3. In the same skillet, add the diced onion, carrots, and celery. Sauté for 5 minutes, using a wooden spoon to scrape up the browned beef bits (fond) from the bottom of the pan, until the onions are translucent and fragrant.
  4. Add the smashed garlic and tomato paste to the vegetables. Cook for 2 minutes until fragrant and the paste smells sweet and looks dark.
  5. Deglaze the pan with balsamic vinegar, stirring well to incorporate. Pour the entire vegetable and vinegar mixture over the ribs in the slow cooker.
  6. Add the beef bone broth, rosemary sprigs, thyme sprigs, and bay leaves to the slow cooker. Ensure ribs are mostly submerged in liquid.
  7. Cover and cook on Low for 8 hours until the meat is fork-tender and beginning to pull away from the bone.
  8. Optional: Carefully remove the ribs and strain the braising liquid through a fat separator. Return the de-fatted liquid to a saucepan, whisk in the cornstarch slurry (cornstarch and water), and simmer for 2 minutes until thickened and the sauce is glossy and coats a spoon. Garnish with fresh parsley before serving.