Ingredients:

  • 3 lbs bone-in beef short ribs
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup unsweetened red grape juice
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Season the beef short ribs generously with 1 tsp kosher salt and ½ tsp black pepper.
  2. Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Sear the ribs for 3–4 minutes per side until a mahogany-colored crust forms, then transfer the ribs to the slow cooker.
  3. Place the diced yellow onion and minced garlic over the meat in the slow cooker.
  4. Pour in 1 cup unsweetened red grape juice, 1 cup low-sodium beef broth, and 1 tbsp Worcestershire sauce.
  5. Cover and cook on High for 3.5 hours or Low for 8 hours, until the meat is fork-tender and reaches a minimum internal temperature of 145°F (63°C).
  6. Carefully remove the ribs from the pot and set them on a platter.
  7. Strain the cooking liquid into a saucepan and bring to a simmer over medium heat.
  8. Whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry; whisk the slurry into the simmering liquid and stir until the sauce is velvety and thick.
  9. Pour the thickened gravy over the beef short ribs and serve.