Ingredients:

  • 3 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 cups reduced-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary

Instructions:

  1. Pat the beef short ribs completely dry with paper towels and season all sides generously with 1 tsp kosher salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the ribs for 3–4 minutes per side until a mahogany-colored crust forms. Transfer the browned ribs to the slow cooker.
  3. In the same skillet, add the diced yellow onion, sliced carrots, and diced celery. Sauté for 5 minutes until the onions are translucent, scraping up the browned bits from the bottom.
  4. Stir in the smashed garlic and 2 tbsp tomato paste, cooking for 1 minute until the paste turns a deep brick red.
  5. Pour 1/2 cup of the beef broth into the skillet to deglaze the pan, then pour the entire aromatic mixture over the ribs in the slow cooker.
  6. Pour the remaining beef broth and 1 tbsp Worcestershire sauce over the meat. Tuck the fresh thyme and rosemary sprigs into the liquid.
  7. Cover and cook on Low for 8 hours. The meat is ready when it yields easily to a fork and begins to pull away from the bone.
  8. Carefully remove the ribs and aromatics from the pot. Strain the liquid into a saucepan and simmer over medium-high heat for 10–12 minutes until the volume reduces by a third and becomes a glossy, thick gravy.
  9. Pour the concentrated sauce back over the ribs before serving.