Ingredients:

  • 3 lbs beef short ribs
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup dry red wine
  • 2 tablespoons tomato paste
  • 2 teaspoons fresh thyme leaves
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Season short ribs generously with salt, pepper, and coat lightly in flour.
  2. Heat vegetable oil in a large skillet over medium-high. Brown the short ribs in batches until golden on all sides, about 3-4 minutes each side. Transfer to the slow cooker.
  3. In the same skillet, add onions, carrots, and celery. Sauté until softened, about 5 minutes. Stir in garlic, cooking until fragrant, about 1 minute.
  4. Add beef broth, red wine, tomato paste, thyme, bay leaves, and Worcestershire sauce to the skillet. Bring to a simmer, scraping the bottom of the pan to incorporate browned bits.
  5. Pour the sauce over the ribs in the slow cooker. Cover and cook on low for 8 hours or until ribs are tender and falling off the bone.
  6. Discard bay leaves before serving. Plate the ribs with sauce spooned over them.