Ingredients:

  • 3-4 pounds bone-in beef short ribs
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (like Merlot)
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Chopped fresh parsley, for garnish

Instructions:

  1. Season short ribs with salt and black pepper liberally.
  2. Sear short ribs in a large skillet over medium-high heat with olive oil until browned, about 3-4 minutes per side. Remove and set aside.
  3. Sauté onion in the same skillet until translucent, about 5 minutes. Add garlic and cook for an additional 1 minute.
  4. Deglaze the skillet with red wine, scraping any browned bits from the bottom; simmer for 2-3 minutes.
  5. Combine the broth, soy sauce, brown sugar, and tomato paste in the slow cooker.
  6. Add seared short ribs, sautéed onions, garlic, thyme, and bay leaf to the slow cooker.
  7. Cover and cook on low for 8 hours or high for 4 hours until the ribs are tender.
  8. Serve hot, garnished with parsley.