Ingredients

The following ingredients have 4 Servings
  • 8 Short Ribs
  • 2 Teaspoons Tomato Sauce
  • 1 Cup Beef Stock
  • 1 Cup Red Wine
  • 2 Springs of Thyme (You may use dry)
  • 2 Leaves Bay
  • 2 Onions (chopped)
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Cornstarch (optional)
  • Salt and Pepper To Taste

Instruction

  • Using a skillet, heat the Olive Oil on medium high heat
  • Using a paper towel, dry the short ribs. Season liberally with salt and pepper on both sides
  • Brown the short ribs on the olive oil on each side. Work in batches to avoid overcrowding the pan
  • When short ribs are browned, remove from skillet and add them to the slow cooker
  • Meanwhile, reduce the heat to medium and add the onions to the skillet. Stir until the onions soften
  • Add the tomato sauce, thyme, wine and stock until the mixture comes to a boil. Season with salt and pepper
  • Pour the sauce on top of the beef and add the bay leaves
  • Place a lid on the slow cooker and cook on low for 6-8 hours or until the beef falls off the bone
  • Remove the beef and remove the grease and bay leaves from the sauce
  • Pour the sauce in a small pan
  • Using 1-2 tablespoons of sauce, mix the cornstarch in a small bowl and add it to the small pan
  • Let the sauce come to a boil and pour it on top of the beef
  • Enjoy!