Ingredients

The following ingredients have 4 Servings
  • 2½ lbs. beef chuck short ribs
  • ¼ tsp. salt (approx.)
  • ¼ tsp. pepper (approx.)
  • 1 onion
  • 8 ribs celery (or one stalk)
  • 3 carrots (medium)
  • 1½ Tbsp. vegetable oil (or other flavorless oil)
  • 1 clove garlic (crushed or 1 tsp. finely diced garlic)
  • ½ cup red wine
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. tomato paste
  • ¾ cup beef broth
  • ½ tsp. rosemary (dried)
  • 3 bay leaves

Instruction

  • Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.
  • Season all over with salt and pepper. Pat the seasoning into the meat.
  • Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
  • Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn. 
  • Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet. 
  • As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves. Add the short ribs to the slow cooker.Bring the vegetable mixture to a simmer then pour over the short ribs. 
  • Turn the slow cooker on low and cook for 6 - 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.