Ingredients:

  • 4 lbs bone-in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season aggressively with salt and pepper. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Sear the ribs in batches for 3-4 minutes per side until a deep, mahogany crust forms. Transfer the seared ribs to the slow cooker.
  3. In the same skillet, sauté the diced onion, carrots, and celery in the rendered beef fat. Stir in the tomato paste and cook for 2 minutes until it reaches a brick-red color.
  4. Deglaze the skillet by pouring in the red wine, scraping the bottom with a wooden spoon to incorporate the fond. Transfer the liquid and vegetables into the slow cooker.
  5. Add the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Ensure the ribs are mostly submerged.
  6. Cover and cook on Low for 8 hours until the meat is fork-tender and beginning to pull away from the bone.