Slow cooker beef short ribs

Ingrédients

4 lbs short ribs, boneless or bone-in

1 tablespoon kosher salt, plus more to taste

1 tablespoon avocado oil

1 yellow onion, thinly sliced

1 shallot, quartered

4 garlic cloves, peeled

2 cups beef broth

2 cups red wine, I used a Cabernet Sauvignon

3 tablespoons tomato paste

4-5 sprigs of fresh thyme

2 sprigs of fresh rosemary

Black pepper to taste

Fresh parsley or chives to serve, finely chopped

Instructions

In a large cast iron pan, heat the avocado oil over medium high heat. Season the short ribs evenly with the kosher salt and add them to the pan. Sear for 2 minutes on each side until golden brown.

Add the onion, shallot, garlic, thyme and rosemary to the slow cooker and place the seared short ribs on top.

In a large measuring cup or bowl, whisk together the beef broth, red wine and tomato paste until smooth. Pour the liquid over the short ribs and cook on low for 7-8 hours until the meat is tender and falls apart.

Season to taste with salt and pepper. Remove from the bone if using bone-in and serve over mashed potatoes with a spoonful of the delicious onions and broth.

To make a reduction, strain the braising liquid through a fine mesh strainer. Add the liquid to a saucepan and simmer over medium heat until reduced by 1/4. Add a tablespoon of butter to thicken (optional) and stir until combined. Spoon the sauce over the meat to serve.

Notes

If you don’t have a slow cooker, you can braise these in a Dutch oven at 350 for 3 hours.