Ingredients:

  • lbs Bone-in Beef Short Ribs (English-cut preferred)
  • Tbsp Kosher Salt (plus more for seasoning)
  • tsp Freshly Ground Black Pepper (plus more for seasoning)
  • /4 cup All-Purpose Flour
  • Tbsp Olive Oil
  • large Yellow Onion, coarsely chopped
  • medium Carrots, peeled and roughly chopped
  • medium Celery Stalks, roughly chopped
  • large Garlic Cloves, minced
  • Tbsp Tomato Paste
  • cup Dry Red Wine (e.g., Merlot or Cabernet)
  • cups Low Sodium Beef Stock
  • sprigs Fresh Thyme, tied with twine (bouquet garni)
  • large Bay Leaves
  • cup Frozen Peas (optional, for finishing)
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Pat the short ribs very dry with paper towels. Season liberally on all sides with salt and pepper. Lightly dredge the seasoned ribs in the flour, shaking off any excess.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat until shimmering. Sear the floured ribs in batches until deeply browned on all sides (about 2–3 minutes per side). Remove and set aside.
  3. Reduce heat to medium. Add the chopped onions, carrots, and celery to the hot pot. Sauté, scraping up any browned bits (the fond) from the bottom, until slightly softened (about 5 minutes). Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Pour in the red wine. Bring to a simmer and cook for 2–3 minutes, stirring and scraping the bottom to fully dissolve any remaining brown bits. Reduce the liquid by half.
  5. Transfer the seared ribs to the slow cooker, nestling them in. Pour the wine/vegetable mixture over the ribs. Add the beef stock, thyme bouquet, and bay leaves. The liquid should cover about two-thirds of the meat.
  6. Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours. The meat is done when it is fork-tender and easily pulls away from the bone.
  7. Carefully remove the ribs to a platter and cover them loosely with foil to rest. Discard the thyme bundle and bay leaves. If you prefer a thicker sauce, strain the remaining liquid into a saucepan and simmer until reduced, optionally whisking in a cornstarch slurry for faster thickening.
  8. Stir the frozen peas into the hot sauce (if using) until warmed through. Spoon the sauce generously over the short ribs and garnish with fresh parsley before serving over creamy polenta or mashed potatoes.