Ingredients:

  • 4 lbs Bone-in Beef Short Ribs (English cut)
  • 2 tbsp Avocado oil
  • 1 tsp Coarse sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 1 Large yellow onion, diced
  • 3 Large carrots, cut into 1-inch rounds
  • 4 Cloves garlic, smashed
  • 1 cup Dry Red Wine (Cabernet or Merlot)
  • 2 cups Low-sodium beef bone broth
  • 2 tbsp Tomato paste
  • 3 Sprigs fresh thyme
  • 2 Dried bay leaves

Instructions:

  1. Pat the beef short ribs completely dry with paper towels. Season all sides with coarse sea salt and black pepper.
  2. Heat avocado oil in a heavy-bottomed skillet over medium-high heat. Sear the ribs in batches for 3-4 minutes per side until a deep mahogany crust forms. Transfer the meat to the slow cooker.
  3. In the same skillet, sauté the diced onion and carrots for 5 minutes, using a wooden spoon to scrape up the browned bits (fond). Add smashed garlic and tomato paste, cooking for another 60 seconds until fragrant.
  4. Deglaze the skillet with red wine (or 1 cup broth with balsamic), simmering for 2 minutes. Pour the mixture over the ribs in the slow cooker.
  5. Add the remaining beef bone broth, thyme sprigs, and bay leaves. Ensure the liquid partially covers the ribs.
  6. Cover and cook on Low for 8 hours (or High for 5 hours) until the meat is fork-tender and pulling away from the bone.
  7. Remove the ribs and vegetables. Use a fat separator or large spoon to skim the excess oil from the surface of the sauce before serving.