Ingredients:

  • 3 lbs bone-in beef short ribs
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, finely diced
  • 2 stalks celery, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 cup dry red wine
  • 28 oz crushed tomatoes
  • 1 cup beef broth
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes

Instructions:

  1. Pat short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat. Sear ribs until a mahogany-colored crust forms on all sides (about 3-4 mins per side), then transfer ribs to the slow cooker.
  3. In the same skillet, add olive oil and sauté diced onion, carrots, and celery until softened and translucent (about 5-7 mins).
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells nutty.
  5. Pour the red wine into the skillet, scraping the bottom with a wooden spoon to release the browned beef bits (the fond).
  6. Combine the deglazed liquid and aromatic base with the beef in the slow cooker, adding crushed tomatoes, beef broth, bay leaves, dried oregano, and red pepper flakes.
  7. Cover and cook on low for 7 hours until the beef is tender and effortlessly glides off the bone.