Ingredients:

  • 4 lbs bone-in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and sliced into rounds
  • 3 cloves garlic, smashed
  • 1 cup dry red wine
  • 1 cup low-sodium beef bone broth
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf

Instructions:

  1. Pat the short ribs bone-dry with paper towels and season liberally with kosher salt and cracked black pepper.
  2. Heat avocado oil in a cast iron skillet over medium-high heat. Sear the ribs in batches for approximately 3 minutes per side until a dark, mahogany crust forms. Transfer seared ribs to the slow cooker.
  3. Pour off excess fat from the skillet, leaving 1 tablespoon. Add diced onions and carrots, sautéing for 4 minutes. Stir in tomato paste and cook for 1 minute.
  4. Pour in the red wine and scrape the bottom of the pan to release the fond (brown bits). Pour the wine and vegetable mixture over the ribs in the slow cooker.
  5. Add the beef bone broth, smashed garlic, balsamic vinegar, thyme, rosemary, and bay leaf to the slow cooker.
  6. Cover and cook on LOW for 8 hours until the meat is fork-tender and the collagen has fully converted to gelatin.
  7. Remove the meat. Strain the liquid into a fat separator. Let sit for 5 minutes, then skim off the top layer of oil. Simmer the remaining liquid in a saucepan for 10 minutes to thicken into a glaze before serving.