Ingredients

The following ingredients have 4 Servings
  • 2 lbs bone-in short ribs ((I had 4 pieces))
  • 2 tbsp ghee ((or other high-heat cooking fat))
  • 2 cups sliced yellow onion ((about 1/2 a softball-sized onion))
  • 1 cup sliced carrot ((1 medium carrot))
  • 3/4 cup sliced celery ((1 celery rib))
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 cup red wine ((I used a French bordeaux))
  • 1 cup beef stock ((I actually use beef bone broth, which can be easier to find))
  • 1 tbsp honey
  • kosher salt
  • black pepper
  • Rice Pilaf
  • Potato Gratin
  • Roasted Parsnips

Instruction

  • Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the meat all over with 1 tsp salt and 1/4 tsp black pepper.
  • Heat a large skillet over medium high heat, then add the ghee. Sear the short ribs on all sides until browned and caramelized, about 5 minutes total. The browning is what you're looking for, so take the time it needs to develop that color and flavor.
  • Remove the meat to a plate, then add the onion, carrot, and celery to the pan. Season with 1/4 tsp salt, and add the thyme and bay leaf. Toss for 1 minute to allow the moisture from the vegetables to deglaze the pan and incorporate the fat and juices.
  • Add the wine, beef stock, and honey, and bring to a boil, which should take a few minutes. Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged).
  • Cook on high heat for 5 to 6 hours, until the meat is tender and falling off the bone. You can test a piece with a fork by checking that the meat shreds easily. If it doesn't, cook for another hour and test again. Serve with the juices and vegetables. Enjoy!