Ingredients:

  • 2.05 kg (4.5 lbs) bone in beef short ribs, English cut
  • 2 tbsp avocado oil
  • 235 ml (1 cup) dry red wine (Cabernet Sauvignon or Merlot)
  • 475 ml (2 cups) beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 large yellow onion, chopped
  • 3 large carrots, cut into 1-inch rounds
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Pat the 2.05 kg of short ribs completely dry with paper towels. Season generously with the salt and pepper. Heat 2 tbsp avocado oil in your skillet over medium high heat. Add the ribs (work in batches!) and sear for 3 minutes per side until a dark, crusty bark forms.
  2. Remove the meat and set it aside. In the same pan, add the onion and carrots. Cook for 5 minutes until the onions are translucent and picking up the brown bits. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste turns a dark mahogany.
  3. Pour in the 235 ml of red wine. Use a wooden spoon to scrape up every bit of stuck on flavor from the bottom of the pan. Let the wine bubble and reduce by half — this removes the harsh alcohol bite. Stir in the Worcestershire sauce and beef bone broth.
  4. Place the seared ribs into your slow cooker insert. Pour the liquid and vegetable mixture over the top. Nest the thyme sprigs and bay leaves into the liquid.
  5. Cover and cook on LOW for 8 hours. Resist the urge to peek! Every time you lift the lid, you add 15-20 minutes to the cook time. You’ll know it’s done when the meat is visibly pulling away from the bone and wobbles when touched.