This Crock-Pot creation is one of those low-effort meals with restaurant-worthy results! It’s the ultimate cold-weather comfort food, particularly when poured with a glass of red wine.
The base of your beef can vary depending on your mood. Of course, I look for any excuse to twirl noodles, but potatoes, pappardelle, or polenta work great, too!
- 3.5-4 pounds bone-in short ribs
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 shallot, diced
- cloves garlic, minced
- 1 bottle dry red wine
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 6 sprigs fresh thyme
- 1 tablespoon cornstarch
- Salt + pepper
Heat oil in a large, heavy skillet over medium-high heat. Season short ribs liberally with salt and pepper. Add short ribs (in two batches) to the pan and sear for three minutes per side, forming a crispy crust.
Add all other ingredients to the slow cooker and stir. Nestle short ribs in an even layer. Cook on high for 5-6 hours or low for 7-8 hours.
Once cooked, remove the lid and skim the fat off the surface with a small spoon. Remove ribs from meat (this should happen with zero effort), and use two forks to lightly shred beef. Stir cornstarch with a tablespoon of cold water in a small bowl until smooth, then stir into Crock- Pot. Let sit on “warm” for five minutes or so. Taste and season with extra salt and pepper, if needed.
Serve over a starch of your choice.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.