Ingredients:
3 lbs (1.4 kg) beef short ribs
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, diced
4 garlic cloves, minced
2 tbsp tomato paste
2 cups beef broth
1 cup red wine (optional)
1 tbsp Worcestershire sauce
2 sprigs fresh thyme
2 bay leaves
4 medium potatoes, peeled and cubed
Fresh parsley, chopped (for garnish)
Instructions:
Season and Sear:
Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned. Transfer to a slow cooker.
Prepare Vegetables:
In the same skillet, sauté onions and carrots until softened, about 5 minutes. Add garlic and tomato paste, cooking for 2 minutes until fragrant.
Build the Sauce:
Pour in the red wine (if using) and simmer for 2-3 minutes, scraping up browned bits. Add beef broth and Worcestershire sauce, stirring well. Bring to a light boil, then pour the mixture over the short ribs in the slow cooker.
Add Potatoes and Herbs:
Arrange the cubed potatoes around the short ribs. Add thyme and bay leaves on top.
Slow Cook:
Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the short ribs are tender and the potatoes are cooked through.
Thicken the Sauce (Optional):
If you prefer a thicker sauce, remove the ribs and potatoes, then transfer the sauce to a saucepan. Simmer and reduce slightly, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) until thickened.
Serve:
Plate the short ribs and potatoes, spooning the rich sauce over the top. Garnish with fresh parsley for a burst of flavor and color.
Pro Tip: Serve with crusty bread or steamed rice to soak up the delicious sauce. This dish is a comforting classic, perfect for chilly evenings!