INGREDIENTS:
- 2 1/2 lbs. beef chuck short ribs - 1/4 tsp. salt - 1/4 tsp. pepper - 1 onion chopped - 8 ribs celery chopped - 3 carrots chopped - 1 1/2 Tbsp. vegetable oil - 1 clove garlic minced - 1/2 cup red wine - 2 Tbsp. balsamic vinegar - 2 Tbsp. tomato paste - 3/4 cup beef broth - 1/2 tsp. rosemary dried - 3 bay leaves
Step 1
Pat 2 1/2 lbs. beef short ribs dry and season all over with salt and pepper.
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Step 2
Warm half of the vegetable oil in a skillet over medium-high heat and sear short ribs on all sides. Set aside once done.
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Step 3
Add chopped onion, celery, and carrots to the skillet along with remaining oil. Reduce the heat slightly.
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Step 4
Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add 1/2 cup red wine to deglaze the pan.
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As it begins to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, 3/4 cup beef broth, 1/2 tsp. rosemary, and 3 bay leaves.
Step 5
Add short ribs to the slow cooker, and pour vegetable mixture over the short ribs. Cook on low for 6-8 hours. Remove the bay leaves when it is done cooking.
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Step 6
Serve over mashed potatoes, rice, or thick pasta, and enjoy!
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EAT UP!
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