To begin, you’ll need to gather your ingredients: 2½ lbs. of beef chuck short ribs, salt, pepper, an onion, eight celery ribs, three medium carrots, vegetable oil, garlic, red wine, balsamic vinegar, tomato paste, beef broth, dried rosemary, and bay leaves. Each of these components plays a crucial role in developing the depth of flavor that makes this dish so special.
Start by seasoning the short ribs with salt and pepper, then sear them in a hot skillet until they develop a beautiful mahogany crust. This step is essential for locking in the juices and adding a rich, caramelized flavor. Next, sauté the diced onion, celery, and carrots in the same skillet, allowing them to soak up all the flavorful browned bits left behind by the meat.
Slow Cooking for Perfection
Once your vegetables are slightly softened, add the garlic and red wine to deglaze the pan. This process lifts all the delicious bits stuck to the bottom of the skillet, infusing the wine with incredible flavor. Pour in the balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves, bringing the mixture to a simmer before transferring everything to your slow cooker. Place the seared short ribs on top, set your slow cooker to low, and let it work its magic for six to eight 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
Instructions:
Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.
2½ lbs. beef chuck short ribs,1 onion,8 ribs celery,3 carrots
Season the ribs all over with salt and pepper. Pat the seasoning into the meat.
¼ tsp. salt,¼ tsp. pepper
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.
1½ Tbsp. vegetable oil
Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don’t burn.
1½ Tbsp. vegetable oil
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.
½ cup red wine,1 clove garlic
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.
2 Tbsp. balsamic vinegar,2 Tbsp. tomato paste,¾ cup beef broth,½ tsp. rosemary,3 bay leaves
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.
Enjoy!