Ingredients
🥄 1.5 lbs bone-in short ribs
🥄 2 tablespoons olive oil
🥄 1 medium onion, diced
🥄 1 rib celery, diced
🥄 1 medium carrot, diced
🥄 3 cloves garlic, minced
🥄 2 tablespoons tomato paste
🥄 2 cups low sodium beef broth
🥄 1 cup red wine
🥄 2 bay leaves
🥄 1 cup pearl onions
🥄 Salt and pepper to taste
Instructions
👨🍳 Heat olive oil in a large skillet over medium-high heat
👨🍳 Brown short ribs on all sides for 2-3 minutes each
👨🍳 Transfer ribs to slow cooker
👨🍳 Add diced onion, celery, carrots, and garlic to the slow cooker
👨🍳 Stir in tomato paste and cook for 2 minutes
👨🍳 Add beef broth, red wine, and bay leaves
👨🍳 Cover and cook on low for 8-10 hours or high for 4-5 hours
👨🍳 In the final hour, add pearl onions
👨🍳 Remove ribs and strain sauce through a fine mesh sieve
👨🍳 Return sauce to pot and reduce by half
👨🍳 Season with salt and pepper to taste
👨🍳 Serve ribs with reduced sauce and garnish with fresh herbs
Notes
For best results, let meat come to room temperature before cooking. Serve with mashed potatoes or egg noodles to soak up the sauce.
- Prep Time: 15
- Cook Time: 480
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 6
- Sodium: 520
- Fat: 28
- Carbohydrates: 12
- Fiber: 3
- Protein: 32