Ingredients:

  • lbs Bone-in Beef Short Ribs
  • teaspoons Kosher Salt
  • teaspoon freshly cracked Black Pepper
  • teaspoon Garlic Powder
  • teaspoon Smoked Paprika
  • tablespoons Olive Oil
  • large Yellow Onion, roughly chopped
  • Carrots, peeled and thickly sliced
  • Celery Stalks, thickly sliced
  • cloves Garlic, smashed
  • cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
  • cups Beef Broth (low sodium preferred)
  • tablespoons Tomato Paste
  • Tablespoon Worcestershire Sauce
  • Sprigs Fresh Rosemary
  • Sprigs Fresh Thyme
  • Bay Leaves
  • Tablespoons Unsalted Butter, cold
  • Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (slurry)

Instructions:

  1. Pat the short ribs thoroughly dry with paper towels. Combine salt, pepper, garlic powder, and smoked paprika; generously rub the mixture all over the ribs.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the ribs on all sides until deeply browned (about 2–3 minutes per side). Remove ribs and set aside.
  3. Lower the heat to medium. Add the chopped onion, carrots, and celery to the same skillet. Sauté until softened, about 5–7 minutes. Stir in the smashed garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the red wine. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom of the pan. Let the wine bubble and reduce by half (about 5 minutes).
  5. Transfer the sautéed vegetables and wine reduction to the slow cooker insert. Add the beef broth and Worcestershire sauce. Stir gently.
  6. Nestle the seared short ribs into the liquid. Tuck the rosemary, thyme sprigs, and bay leaves around the meat.
  7. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is incredibly tender and easily pulls away from the bone.
  8. Carefully remove the ribs to a warm platter and cover loosely with foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
  9. Bring the strained liquid to a simmer over medium heat. Taste and adjust seasoning. If a thicker gravy is desired, whisk in the cornstarch slurry and simmer until thickened slightly. Remove from heat and whisk in the cold butter until melted and glossy.
  10. Spoon the rich sauce over the short ribs and serve immediately, preferably over mashed potatoes or polenta.