Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil (divided)
  • 5 pounds beef short ribs
  • 1 onion (diced)
  • 4 cloves garlic (minced)
  • 2 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups broth (chicken, beef or veggie will do (can also use stock))
  • 6 sprigs thyme (stems removed and discarded)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds carrots (peeled, trimmed, and cut in half both longways and crossways)

Instruction

  • Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper to taste. Brown the short ribs on all sides, in batches if necessary, 6 to 8 minutes total. Add to slow cooker.
  • Turn the skillet down to medium heat and add another tablespoon of olive oil to the pan. Cook the onions while stirring until they begin to soften, 2 to 3 minutes. Add the garlic and tomato paste to the pan. Stir while mashing down the tomato paste for another minute (do not allow the garlic to burn).
  • Carefully pour the red wine into the skillet and let it boil down for 4 to 5 minutes. Scrape into the slow cooker. 
  • Pour the broth/stock on top of the short ribs and sprinkle in the seasonings. Lay the carrots on top, cover and cook on high for 5 to 6 hours, until the meat is tender enough to fall off the bone. 
  • It's highly recommended to make a gravy out of the finished cooking juices (you can find my tried and true gravy recipe below). Serve over a quick and easy polenta, if desired, or mashed potatoes.