Ingredients:

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

Instructions:

  1. Pat the ribs completely dry with paper towels. Season aggressively on all sides with salt and pepper. Heat a large cast iron skillet over medium-high heat with oil. Sear the ribs in batches until a dark, mahogany-colored crust forms on all sides, about 3-4 minutes per side. Transfer ribs to the slow cooker.
  2. In the same skillet, add the diced onions, carrots, and celery. Cook for 5 minutes until softened. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste turns brick-red.
  3. Pour in the red wine, scraping the bottom of the pan to loosen the fond (brown bits). Pour the skillet contents over the ribs in the slow cooker.
  4. Add the beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. Cover and cook on Low for 8 hours (or High for 4-5 hours) until the meat is fall-off-the-bone tender.