| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 7-8 hours (while the short ribs are in the slow cooker) |
| Servings |
people
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Ingredients
- 4 lbs. bone-in beef short ribs
- 1 cup flour
- 2 teaspoons salt
- 2 teaspoons pepper
- 3 tablespoons olive oil
- 2 cups baby carrots
- 3 cloves garlic minced
- 1 sweet onion finely chopped
- 8 oz. baby bella mushrooms
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 16 oz. can tomato paste
- 1 cube beef bouillon
- 1 1/2 cups good red wine
- 1 1/2 cups beef stock
- 1 cup Parmesan cheese plus more for serving
Ingredients
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Instructions
- In a large ziploc bag, add the short ribs, flour, salt and pepper. Shake until the short ribs are coated.
- In a large heavy-bottomed pan, add the olive oil over medium heat. Once hot, add the short ribs in batches and sear on all sides until golden-brown, about 5 minutes per side.
- To the slow cooker, add the short ribs, baby carrots, garlic, onion, mushrooms, rosemary and thyme sprigs, bay leaves, tomato paste, and beef bouillon.
- Pour the red wine and beef stock into the slow cooker, and give the ingredients a good mix.
- Cover, and cook on low for 7-8 hours (or on high for 5-6 hours).
- Once finished, discard the rosemary and thyme sprigs, and the bay leaves. Stir in the Parmesan cheese, and Enjoy!
Recipe Notes
Our wine choice: the 2009 Terra Do Zambujeiro Alentejano. This rich, complex red will complement the short ribs perfectly, and oh my goodness, that long, velvety finish... will you share with me?
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