Ingredients:

  • 2 lbs (900g) bone-in beef short ribs, about 2-3 inches thick
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) dried rosemary
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) salt
  • 1/2 cup (120ml) all-purpose flour
  • 1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 1/2 cup (120ml) beef broth (low sodium)
  • 2 tablespoons (30ml) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 bay leaf
  • 1 tablespoon (15ml) Brandy
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (12g) chopped fresh parsley, for garnish

Instructions:

  1. Pat short ribs dry with paper towels. Season generously with salt, pepper and dredge in flour, shaking off any excess.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned (about 2-3 minutes per side). Work in batches to avoid overcrowding the pan. Remove ribs and set aside.
  3. Add chopped onion, carrots, and celery to the skillet. Sauté until softened, about 5-7 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more.
  4. Pour red wine into the skillet, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2-3 minutes.
  5. Transfer the vegetables and wine mixture to the slow cooker. Add beef broth, tomato paste, Worcestershire sauce, bay leaf, and Brandy. Stir to combine. Arrange the seared short ribs in a single layer on top of the vegetable mixture.
  6. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the short ribs are very tender and easily shredded with a fork.
  7. Remove the short ribs from the slow cooker and set aside. Remove bay leaf and discard. If desired, skim any excess fat from the sauce. Shred the short ribs with two forks.
  8. Melt butter into the sauce from the slow cooker to thicken. Taste and adjust seasoning as needed. Return shredded short ribs to the slow cooker and toss to coat in the sauce.
  9. Serve hot, garnished with fresh parsley.