Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 4 Servings
These fall off the bone ribs are will surely give a huge smile on your face today! Feel free to add more ingredients if you wish. Enjoy!
1 large yellow onion
2 medium carrots
2 medium stalks celery
3 to 3 1/4 lbs bone-in English-style beef short ribs
3 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 tbsp vegetable or canola oil
1 c low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
1/4 c all-purpose flour
2 tbsp tomato paste
3 c dry red wine
Step 1: Prepare the veggies: Peel and slice the carrots as well as the celery into about 1-inch pieces. Slice the onion as well.
Step 2: Pat dry the short ribs and season with salt and pepper.
Step 3: Place a large frying pan or Dutch oven on the stove and turn the heat to medium-high.
Step 4: Add in vegetable oil and allow it to become hot.
Step 5: Add in the short ribs and sear for about 3 minutes on each side.
Step 6: Transfer the seared short ribs into a large slow cooker.
Step 7: Repeat steps 4, 5, and 6 until all the short ribs are in the slow cooker.
Step 8: Add in 4 fresh sprigs thyme, 1 cup low-sodium beef broth, and bay leaves. Stir just until mixed.
Step 9: Add in the celery, onion, carrot, and the rest of the salt. Stir and cook for about 5 minutes or until the veggies are soft.
Step 10: Add in the tomato sauce and 1/4 cup of all-purpose flour. Stir until everything is well coated for about 2 minutes.
Step 11: Add in 3 cups of red wine and scrape the bottom to deglaze, then allow it to boil.
Step 12: Simmer for about 5 minutes until the sauce becomes thick.
Step 13: Transfer the veggies and hot liquid into the slow cooker and cover. Cook for about 8 to 10 hours on a low setting until the meat is fork-tender.
Step 14: Remove the short ribs and place them on a large serving plate.
Step 15: Strain the sauce and put it in a large bowl. Discard the rest of the veggies and bones.
Step 16: Spoon the sauce over the ribs.
Step 17: Serve and enjoy!
1. Feel free to cook the short ribs a day before serving just make sure to put them in an airtight container along with the sauce.
2. Place it inside the fridge.
3. Place any leftovers in the fridge. They can last up to 4 days.
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