Ingredients:

  • 3-4 pounds (1.4-1.8 kg) bone-in beef short ribs
  • 1 tablespoon (15 ml) vegetable oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups (480 ml) red wine (Cabernet Sauvignon recommended)
  • 2 cups (480 ml) beef broth
  • 1 tablespoon (15 ml) tomato paste
  • 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat oil in a large skillet over medium-high heat. Season ribs generously with salt and pepper. Sear ribs on all sides until charred, about 3-4 minutes per side. Remove and set aside.
  2. In the same skillet, add diced onion and sauté until softened, about 5 minutes. Add garlic and sauté for an additional minute until fragrant.
  3. Pour in red wine, scraping up any browned bits from the skillet. Stir in beef broth, tomato paste, thyme, and rosemary.
  4. Place seared ribs in the slow cooker. Pour wine mixture over the ribs ensuring even coverage.
  5. Cover and cook on low for 6-8 hours, or on high for 4-6 hours, until ribs are fork-tender.
  6. Once done, remove ribs and let rest for a few minutes. Skim fat from the sauce. Serve ribs with sauce drizzled on top, garnished with fresh parsley.