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Pat 2 1/2 lbs. beef short ribs dry and season all over with salt and pepper.
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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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Add chopped onion, celery, and carrots to the skillet along with remaining oil. Reduce the heat slightly.
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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.
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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Serve over mashed potatoes, rice, or thick pasta, and enjoy!
SundaySupperMovement.com
SundaySupperMovement.com