Ingredients

The following ingredients have 4 Servings
  • 2 pounds short ribs (beef, bone-in or boneless)
  • 1 tablespoon olive oil
  • 4 pieces bacon (cut into 1-inch pieces)
  • 1 onion (cut into quarters and then thinly sliced)
  • 1 head garlic ((yes, a head - not a clove !), peeled and crushed)
  • 4 shallots (peeled and cut into quarters)
  • 2 cups red wine
  • 1/4 cup ruby port
  • 4 cups chicken broth (or beef)
  • 2 springs thyme (large stems removed + extra for garnish)
  • 1 bay leaf
  • salt (to taste)
  • pepper (to taste)

Instruction

  • Season short ribs with salt and pepper. In a large skillet over medium-high heat, sear the short ribs in the olive oil on all sides until brown. Transfer to the slow cooker.
  • In the same skillet over medium heat, add the bacon, onion, garlic, and shallots. Cook while stirring occasionally until the bacon begins to brown, about 5 minutes. Pour in the red wine and port and cook until reduced by half, about 5 more minutes. Transfer mixture to the slow cooker.
  • Add the broth, thyme, and bay leaf to the slow cooker and cook on high for 5 - 6 hours or until the meat is falling off the bone.
  • Discard the bay leaf and strain the cooking liquid for homemade gravy to pour over top before serving. Season with salt and pepper and garnish with fresh thyme, if desired.