Ingredients
Equipment
Method
- Pat the beef short ribs dry with paper towels. Season them generously on all sides with salt and freshly ground black pepper.2.5 – 3 lbs bone-in beef short ribs, salt and freshly ground black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the short ribs in batches until they are deeply browned on all sides. This step is crucial for building flavor. Remove the seared ribs from the skillet and place them in the bottom of your slow cooker insert.1 tablespoon olive oil, 2.5 – 3 lbs bone-in beef short ribs
- Add the chopped onion, carrots, and celery to the same skillet (you may need to add a tiny bit more oil if the pan is dry). Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 5-7 minutes.1 tablespoon olive oil, 1 large yellow onion, 3 carrots, 3 stalks celery
- Stir in the minced garlic and cook for another minute until fragrant. Add the tomato paste and cook, stirring, for 1-2 minutes to deepen its flavor.4 cloves garlic, 2 tablespoons tomato paste
- Pour in the red wine and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take a few minutes. This concentrates the flavor and cooks off some of the alcohol.1 cup dry red wine
- Pour the beef broth into the skillet and stir to combine with the wine and vegetable mixture. Add the fresh rosemary sprigs, thyme sprigs, and bay leaves into the slow cooker with the short ribs.2 cups beef broth, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 2.5 – 3 lbs bone-in beef short ribs
- Pour the liquid mixture from the skillet over the short ribs in the slow cooker. Ensure the liquid comes up at least halfway to two-thirds of the way up the ribs. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the short ribs are fork-tender and falling off the bone.2.5 – 3 lbs bone-in beef short ribs
- Once cooked, carefully remove the short ribs from the slow cooker and set them aside on a plate. Discard the rosemary sprigs, thyme sprigs, and bay leaves from the liquid. Skim off any excess fat from the surface of the cooking liquid using a spoon or a fat separator. If you prefer a thicker sauce, you can transfer the liquid to a saucepan and bring it to a simmer. Whisk together the cornstarch and cold water to create a slurry, then gradually whisk it into the simmering liquid until the sauce has thickened to your desired consistency. Season with additional salt and pepper to taste.2 sprigs fresh rosemary, 2 sprigs fresh thyme, cornstarch mixed with cold water, salt and freshly ground black pepper
- Return the short ribs to the thickened sauce to coat them, or spoon the sauce generously over the ribs when serving. Serve hot, garnished with fresh chopped parsley if desired.2.5 – 3 lbs bone-in beef short ribs, fresh parsley
Notes
Preparation time is approximately 20 minutes.
