Slow Cooker Short Ribs

• servings: 4 servings
• active time: 30 minutes
• total time: 7 hours

Ingredients

2½ lbs. beef chuck short ribs

¼ tsp. salt (approx.)

¼ tsp. pepper (approx.)

1 onion

8 ribs celery (or one stalk)

3 carrots (medium)

1½ Tbsp. vegetable oil (or other flavorless oil)

1 clove garlic (crushed or 1 tsp. finely diced garlic)

½ cup red wine

2 Tbsp. balsamic vinegar

2 Tbsp. tomato paste

¾ cup beef broth

½ tsp. rosemary (dried)

3 bay leaves

Directions

Prep

Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.

Season the ribs all over with salt and pepper. Pat the seasoning into the meat.

Sear

Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.

Cook

Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.

Simmer

Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.

Add

As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves. Add the short ribs to the slow cooker.Bring the vegetable mixture to a simmer then pour over the short ribs.

Serve

Turn the slow cooker on low and cook for 6 - 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.

Nutrition

• Calories: 562 kcal
• Total Fat: 32 g
• Saturated Fat: 16 g
• Cholesterol: 146 mg
• Sodium: 684 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 48 g