Ingredients:

  • 4 lbs bone-in beef short ribs (English cut)
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 large yellow onion, diced
  • 3 large carrots, cut into 1-inch chunks
  • 2 stalks celery, sliced thin
  • 6 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the beef short ribs bone-dry with paper towels and season generously on all sides with kosher salt and coarse black pepper.
  2. Heat 2 tablespoons of high-smoke point oil in a large cast iron skillet over medium-high heat. Sear the ribs in batches until a deep brown crust forms on all sides (Maillard reaction).
  3. Transfer the seared ribs into a 6-quart slow cooker.
  4. In the same skillet, sauté the diced onion, carrots, and celery until softened. Stir in the smashed garlic and tomato paste, cooking for 2 minutes until the paste darkens.
  5. Deglaze the skillet with 1 cup of dry red wine, scraping up the browned bits (fond) from the bottom. Pour the mixture over the ribs in the slow cooker.
  6. Add the beef bone broth, balsamic vinegar, thyme, rosemary, and bay leaves to the slow cooker. Ensure the ribs are mostly submerged.
  7. Cover and cook on Low for 8 hours until the meat is fork-tender and begins to pull away from the bone.
  8. Carefully remove the ribs and vegetables. Strain the braising liquid through a fine-mesh strainer into a saucepan. Simmer on the stovetop for 10 minutes to reduce into a glossy mahogany glaze before serving.