Ingredients:

  • 3 to 4 lbs (1.4 to 1.8 kg) bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp (30 ml) olive oil or vegetable oil
  • 1 large onion, sliced thinly
  • 4 cloves garlic, minced
  • 1 cup (240 ml) beef broth (low sodium preferred)
  • ½ cup (120 ml) soy sauce (use low sodium if preferred)
  • ¼ cup (60 ml) Worcestershire sauce
  • 2 tbsp (30 ml) tomato paste
  • 1 tbsp (15 ml) brown sugar or honey
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 1 sprig fresh rosemary or 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tbsp (15 ml) apple cider vinegar or red wine vinegar

Instructions:

  1. Prepare the Short Ribs: Pat the ribs dry with paper towels and season generously with salt and pepper on all sides.
  2. Brown the Short Ribs: Heat oil in a large skillet over medium-high heat and sear the ribs in batches for about 3-4 minutes per side until deeply browned. Transfer the browned ribs to the slow cooker.
  3. Sauté Aromatics & Build Sauce: In the same skillet, add the sliced onions and cook until softened for 4-5 minutes. Add garlic and tomato paste, and cook for about 30 seconds to 1 minute to develop flavour.
  4. Deglaze and Combine: Pour the beef broth into the skillet, scraping up the browned bits. Stir in soy sauce, Worcestershire sauce, brown sugar, vinegar, and the herbs.
  5. Slow Cook: Pour the sauce over the ribs in the slow cooker, add the bay leaf, cover and cook on low for 6 to 8 hours until the ribs are tender and falling off the bone.
  6. Finish and Serve: Remove the ribs from the slow cooker, discard the bay leaf and herb stems, skim any excess fat if desired, and serve hot with the sauce spooned over the top.