Ingredients:

  • 5 lbs beef short ribs, trimmed of excess external fat
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 8 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 1/2 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the short ribs completely dry with paper towels and season generously with salt and pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the ribs for 2-3 minutes per side until a deep, mahogany-colored crust forms, then transfer ribs to the slow cooker.
  3. In the same skillet, using the residual beef fat, sauté the diced onion and carrots for 5 minutes until softened.
  4. Stir in the smashed garlic and cook for 60 seconds until fragrant, then transfer the mixture over the ribs in the slow cooker.
  5. Whisk together the beef broth, red wine, and Worcestershire sauce, then pour the liquid over the ribs.
  6. Nestle the ribs into the liquid, add the fresh rosemary, thyme, and bay leaves, and cook on low for 8 hours until the meat is fall-off-the-bone tender.