Ingredients:
3 lbs beef short ribs
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (or additional beef broth)
1/4 cup soy sauce
1/4 cup brown sugar
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried rosemary
1 tsp dried thyme
2 bay leaves
1 cup carrots, chopped
1 cup celery, chopped
Directions:
Prep Ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Transfer to the crockpot.
Sauté Vegetables: In the same skillet, add onion and garlic. Cook until softened, about 2-3 minutes. Stir in tomato paste and cook for another minute.
Make Sauce: Add beef broth, red wine, soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves to the skillet. Bring to a simmer and stir until sugar is dissolved.
Combine: Pour the sauce and vegetable mixture over the short ribs in the crockpot. Add carrots and celery.
Cook: Cover and cook on low for 8-10 hours, or until the meat is tender and easily falls off the bone.
Serve: Remove short ribs from the crockpot and discard bay leaves. Serve with your choice of side dishes.
Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8-10 hours 15 minutes
Kcal: 500 per serving | Servings: 4
