Slow Cooker Beef Ribs
– 2½ pounds beef chuck short ribs – ¼ teaspoon each salt and pepper – 1 onion – 8 ribs of celery – 3 medium carrots – 1½ Tablespoons vegetable oil, divided – 1 clove garlic crushed – ½ cup red wine – 2 Tablespoons balsamic vinegar – 2 Tablespoons tomato paste – ¾ cup beef broth – ½ teaspoon dried rosemary – 3 bay leaves
Pat beef chuck short ribs dry.
Season all over with salt and pepper.
Warm half of your vegetable oil in a skillet over medium-high. Sear short ribs on all sides in two batches.
Add to the slow cooker after browning, with the bones facing up.
Add onion, celery, and carrots to skillet with remaining oil. Reduce heat slightly.
Cook 2 minutes, then add garlic and cook for another minute. Add red wine and scrape up brown bits from the bottom of the pan.
Simmer and add balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves. Simmer again, then add to slow cooker.
Turn the slow cooker to low and cook for 6 to 8 hours. Remove the bay leaves when the ribs are done cooking and discard them.
Serve over mashed potatoes for an easy and delicious meal!
Enjoy! For more of my best beef recipes, visit my website!