Ingredients:
3 lbs beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 cups beef broth
1 cup red wine (or use more beef broth instead)
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves
1 cup chopped carrots
1 cup chopped celery
Instructions:
✅️1. Season & Sear:
Season the short ribs generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the ribs on all sides until browned (about 3–4 minutes per side). Transfer to the crockpot.
✅️2. Sauté Aromatics:
In the same skillet, add the chopped onion and garlic. Cook until softened (about 2–3 minutes), then stir in tomato paste and cook for 1 more minute.
- Make the Sauce:
Pour in the beef broth, wine (or more broth), soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir and bring to a simmer until the sugar dissolves.
✅️4. Assemble in Crockpot:
Pour the sauce and sautéed veggies over the ribs. Add the chopped carrots and celery on top.
✅️5. Slow Cook:
Cover and cook on low for 8–10 hours, or until the meat is very tender and falling off the bone.
- Serve:
Carefully remove the ribs from the crockpot and discard the bay leaves. Serve hot with mashed potatoes, rice, or crusty bread. Enjoy every bite