Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.
2½ lbs. beef chuck short ribs,1 onion,8 ribs celery,3 carrots
Season the ribs all over with salt and pepper. Pat the seasoning into the meat.
¼ tsp. salt,¼ tsp. pepper
Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don’t overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
1½ Tbsp. vegetable oil
Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don’t burn.
1½ Tbsp. vegetable oil
Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.
½ cup red wine,1 clove garlic
As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves.
Add the short ribs to the slow cooker.
Bring the vegetable mixture to a simmer then pour over the short ribs.
2 Tbsp. balsamic vinegar,2 Tbsp. tomato paste,¾ cup beef broth,½ tsp. rosemary,3 bay leaves
Turn the slow cooker on low and cook for 6 – 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.
Enjoy!
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