Ingredients:

  • 4.5 lbs beef short ribs, bone-in
  • 2 tbsp avocado oil
  • 1 tbsp kosher salt
  • 1 tsp coarse black pepper
  • 1.5 cups dry red wine
  • 2 cups beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 large yellow onion, diced
  • 3 large carrots, cut into 1-inch chunks
  • 2 stalks celery, diced
  • 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 to ensure a proper sear. Season all sides generously with kosher salt and coarse black pepper.
  2. Heat avocado oil in a large cast iron skillet over medium-high heat until it shimmers. Sear the ribs for approximately 3 minutes per side until a deep, mahogany crust forms. Transfer the seared ribs to the slow cooker.
  3. In the same skillet with the residual beef fat, add the diced onion, carrots, and celery. Sauté for 5 minutes until slightly softened.
  4. Add the smashed garlic and tomato paste to the skillet, cooking for 2 mins until fragrant. Pour in the red wine to deglaze the pan, scraping up any browned bits (fond) from the bottom.
  5. Transfer the vegetable and wine mixture into the slow cooker over the ribs. Add the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
  6. Cover and cook on LOW for 8 hours. The meat is ready when it is fork-tender and easily pulls away from the bone.
  7. For a refined finish, strain the braising liquid through a fine-mesh strainer and skim off excess fat before serving as a reduction over the ribs.