Description
Tender beef short ribs slow-cooked with hearty potatoes and carrots in a rich red wine and beef broth gravy. A complete, one-pot comfort meal.
Ingredients
Scale
- 3 lbs beef short ribs, English cut
- 1 lb Yukon Gold potatoes, cut into 2-inch chunks
- 3 large carrots, peeled and cut into 2-inch chunks
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (Cabernet or Merlot)
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and black pepper to taste
Instructions
- Season the short ribs generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the ribs until deeply browned on all sides. Remove ribs and set aside.
- In the same skillet, sauté the diced onion and minced garlic for 3-4 minutes until softened.
- Pour in the red wine and scrape the bottom of the pan to release the browned bits, simmering for 2 minutes.
- Place the potato chunks and carrot chunks at the bottom of the slow cooker.
- Arrange the seared short ribs on top of the vegetables.
- Whisk together the beef broth and tomato paste, then pour the mixture over the ribs and vegetables.
- Tuck the fresh thyme and rosemary sprigs into the liquid.
- Cover and cook on Low for 8 hours or High for 4-5 hours until the meat is tender.
- Remove the ribs and vegetables carefully. Serve with the braising liquid poured over the top.