Ingredients:

  • 4.5 lbs bone-in beef short ribs, English cut
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 5 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef bone broth
  • 2 tbsp balsamic vinegar
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the beef short ribs completely dry with paper towels to ensure a proper sear. Season all sides aggressively with kosher salt and cracked black pepper.
  2. Heat 2 tablespoons of high-smoke point oil in a large cast iron skillet over medium-high heat. Sear the ribs in batches, browning each side for 2-3 minutes until a dark mahogany crust forms. Transfer seared ribs to the slow cooker.
  3. In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the smashed garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep rust color.
  4. Pour the red wine and balsamic vinegar into the skillet to deglaze, scraping up the browned bits (fond) from the bottom of the pan. Let the liquid simmer for 3 minutes to reduce slightly.
  5. Pour the vegetable and wine mixture over the ribs in the slow cooker. Add the beef bone broth, thyme, rosemary, and bay leaves.
  6. Cover and cook on Low for 8 hours (or High for 4 hours) until the meat is fork-tender and beginning to pull away from the bone.
  7. Remove the ribs and herbs. Skim excess fat from the surface of the sauce. For a silkier finish, strain the sauce through a fine-mesh strainer before serving over the ribs.