Ingredients:

  • 3 lbs bone-in beef short ribs
  • 2 tbsp high-smoke point oil (grapeseed or avocado oil)
  • 12 cloves fresh garlic, smashed
  • 2 large shallots, halved
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • Kosher salt, to taste
  • Coarse black pepper, to taste

Instructions:

  1. Season the short ribs liberally on all sides with kosher salt and coarse black pepper.
  2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the ribs in batches until a deep, mahogany crust forms on all sides (about 3-4 minutes per side). Transfer ribs to the slow cooker.
  3. In the same skillet, add halved shallots and smashed garlic cloves. Sauté for 2 minutes until fragrant and slightly browned.
  4. Deglaze the skillet with the red wine, using a wooden spoon to scrape up the caramelized brown bits (fond) from the bottom of the pan.
  5. Whisk in the tomato paste, Worcestershire sauce, and beef bone broth. Simmer for 1-2 minutes, then pour the mixture over the ribs in the slow cooker.
  6. Nestle the rosemary sprigs and the tied thyme bundle among the ribs.
  7. Cover and cook on Low for 8 hours until the meat is tender and easily pulls away from the bone.
  8. Remove the ribs and herbs. Strain the braising liquid into a fat separator. Return the de-fatted liquid to a saucepan and reduce over medium heat until it reaches a glossy, glaze-like consistency. Serve over the ribs.