Ingredients:

  • 4.5 lb beef short ribs, bone-in English cut
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, sliced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 cup beef bone broth
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 dried bay leaf

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season aggressively on all sides with salt and pepper.
  2. Heat oil in a heavy-bottomed cast iron skillet over medium-high heat. Sear ribs in batches until a dark mahogany crust forms on all meaty sides, about 3 minutes per side. Transfer to the slow cooker.
  3. In the same skillet, sauté onions, carrots, and celery for 5 minutes. Stir in tomato paste and garlic, cooking for 2 minutes until the paste darkens.
  4. Deglaze the skillet with red wine, scraping the bottom to release the fond. Reduce the liquid by half. Simmer for 3 minutes.
  5. Pour the skillet contents over the ribs in the crock pot. Add beef broth and tuck in the herbs. Cover and cook on LOW for 8 hours.
  6. Carefully remove meat and vegetables. Strain and degrease the cooking liquid using a fat separator before serving as a glaze.