Ingredients:

  • 2.5-3 pounds (1.1-1.4 kg) beef short ribs
  • 1 tablespoon (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/150g)
  • 2 celery stalks, chopped (approx. 1 cup/150g)
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 1 cup (240 ml) dry red wine (Burgundy, Cabernet Sauvignon, or Merlot work well)
  • 2 cups (480 ml) beef broth or stock
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) cornstarch or all-purpose flour (optional, for thickening sauce)
  • 2 tablespoons (30 ml) cold water (optional, for thickening sauce)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season short ribs generously with salt and pepper. Sear on all sides until browned, about 2-3 minutes per side. This step is crucial for developing flavor.
  2. Remove ribs from skillet and set aside. Add onion, carrots, and celery to the skillet and sauté until softened, about 5-7 minutes. Add garlic and tomato paste and cook for another minute, stirring constantly.
  3. Pour in red wine and scrape the bottom of the skillet to loosen any browned bits (this is called deglazing and adds tons of flavor). Simmer for a few minutes to reduce the wine slightly.
  4. Transfer the sautéed vegetables and wine mixture to the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
  5. Place the seared short ribs on top of the vegetables in the slow cooker. Make sure the ribs are mostly submerged in the liquid.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the ribs are extremely tender and easily shred with a fork.
  7. If desired, remove ribs from slow cooker and set aside. Skim off any excess fat from the surface of the sauce. In a small bowl, whisk together cornstarch or flour and cold water until smooth. Stir the slurry into the sauce in the slow cooker. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
  8. Return ribs to the slow cooker to warm through. Serve hot, garnished with fresh parsley.