Slow Cooker Short Ribs

Instructions

1. Season and sear the ribs
   Season the short ribs generously with salt and pepper on all sides. Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to the slow cooker.
2. Sauté the aromatics
   In the same skillet, add the diced onion, carrots, and celery. Cook for 5-6 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
3. Deglaze the pan
   Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer and reduce by half, about 3-4 minutes. Pour this mixture over the short ribs in the slow cooker.
4. Add remaining ingredients
   Add the beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce to the slow cooker. The liquid should nearly cover the ribs. If needed, add a bit more broth or water to ensure the ribs are mostly submerged.
5. Slow cook
   Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is very tender and falling off the bone. The longer and slower the cooking, the more tender the ribs will become.
6. Prepare the sauce
   Once the ribs are done, carefully remove them from the slow cooker and set aside, keeping them warm. Strain the cooking liquid into a saucepan, discarding the solids. Bring the liquid to a simmer over medium heat and cook for about 10-15 minutes until reduced and slightly thickened.
7. Serve
   Return the ribs to the slow cooker and pour some of the reduced sauce over them to keep them moist. Serve the short ribs over mashed potatoes, polenta, or rice, with additional sauce spooned over the top. Garnish with fresh chopped parsley.