Ingredients:

  • 4 Bone-in Beef Short Ribs (approx. 3 lbs / 1.4 kg total)
  • 2 tsp Coarse Sea Salt
  • 1 tsp Freshly Cracked Black Pepper
  • 2 tbsp All-Purpose Flour
  • 2 tbsp Neutral Cooking Oil, divided (e.g., Rapeseed or Vegetable Oil)
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, peeled and roughly chopped
  • 2 ribs Celery, roughly chopped
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (purée)
  • 1 cup Dry Red Wine (e.g., Merlot or Cabernet Sauvignon)
  • 2 cups Low-Sodium Beef Stock (or Broth)
  • 1 sprig Fresh Rosemary
  • 3 sprigs Fresh Thyme
  • 2 large Bay Leaves
  • 1 tbsp Cornflour (Cornstarch) mixed with 2 tbsp cold water (for thickening gravy, optional)

Instructions:

  1. Prepare the Ribs: Pat the short ribs very dry using kitchen paper. Season generously on all sides with salt and pepper. Lightly dust the ribs with the flour, shaking off any excess.
  2. Sear the Meat: Heat 1 tablespoon of oil in a frying pan over high heat until shimmering. Sear the short ribs in batches until deeply browned on all sides (2-3 minutes per side). Transfer the seared ribs directly to the base of the slow cooker.
  3. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the searing pan (reduce heat to medium). Add the onion, carrots, and celery. Sauté for 5–7 minutes until softened and slightly browned.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and caramelizes.
  5. Deglaze the Pan: Pour the red wine into the frying pan, scraping up all the browned bits (the fond) stuck to the bottom of the pan. Bring to a simmer and let it reduce by about half (approx. 3 minutes). This intensifies the wine flavor.
  6. Combine Liquid: Pour the reduced wine mixture and the beef stock over the short ribs in the slow cooker. The liquid should cover about two-thirds of the ribs; do not fully submerge them. Add the rosemary, thyme sprigs, and bay leaves.
  7. Cook: Cover the slow cooker. Cook on the LOW setting for 6 to 8 hours or on the HIGH setting for 3.5 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  8. Remove and Rest: Carefully remove the short ribs from the slow cooker and transfer them to a platter. Tent loosely with foil to keep warm. Discard the herb sprigs and bay leaves.
  9. Skim Fat and Thicken (Optional but Recommended): Carefully skim the layer of fat from the surface of the braising liquid. If you prefer a thicker gravy, transfer the remaining liquid to a saucepan and bring to a simmer. Whisk in the cornflour slurry and simmer until thickened to your liking (about 2 minutes). Season the gravy to taste.
  10. Serve: Pour the rich gravy over the short ribs and serve immediately.