INGREDIENTS

• 5 lbs bone-in beef short ribs

• 1 yellow onion, diced

• 2 large carrots, peeled and diced

• 1 whole head of garlic

• 1 large sprig of fresh rosemary

• 3 tbsp tomato paste

• 3 tbsp olive Oil

• 1 Bottle of dry red wine

• 4 cups beef stock

• Kosher salt & black pepper, to taste

• 2-3 tbsp flour

INSTRUCTIONS

1. Season and sear. Pat short ribs dry and season generously with salt, pepper, and coat lightly in flour. Heat oil in a large skillet (preferably Cast Iron) over medium-high heat. Sear the ribs on all sides until golden brown. Transfer them to your slow cooker.

2. Cook the vegetables. In the same pan, add onion, carrots, and tomato paste. Cook for 10 minutes until softened and lightly caramelized.

3. Deglaze. Pour in 1of red wine, scraping up the browned bits on the bottom. Let it simmer for 5-10 minutes to reduce slightly. Once mostly evaporated repeat this step with the 2nd cup of red wine.

4. Set up the slow cooker. Transfer the veggie-wine mixture into the slow cooker with the ribs. Add the garlic head (cut off the top), rosemary sprigs, remaining wine, and beef stock. Liquid should just cover the ribs.

5. Slow cook. Cover and cook on Medium to High 8-10 hours

6. Finish the sauce. Remove the ribs and garlic. Strain the liquid into a saucepan. Simmer uncovered until reduced to your liking, or whisk in a cornstarch slurry (1–2 tbsp cornstarch mixed with cold water) for a faster thickening option. 

7. Serve. Return the ribs to the sauce or spoon the gravy over top. Perfect with mashed potatoes.

TIPS/ SWAPS

If you’d like a heartier sauce without using cornstarch, puree a cup of the cooked vegetables into the strained liquid for natural thickness and added flavor.