Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
- 2 to 3 pounds boneless beef short ribs (or about 4 to 5 pounds bone-in)
- salt and pepper
- 2 tablespoons olive oil
- 1 large onion, quartered and sliced
- 1 large carrot, peeled, diced
- 3 ribs celery, sliced
- 2 cups dry red wine
- 2 cups chicken broth
- 1 large bay leaf
- a few leaves of fresh or dried rosemary, optional
Add the onion, carrot, and celery to the same pan and cook, stirring frequently, until onions are wilted and lightly browned. Transfer to the slow cooker.
Add the red wine and chicken broth to the same pan and bring to a boil. Boil for about 7 to 9 minutes, or until reduced by half. Pour over the ribs in the slow cooker. Add the bay leaf and a little rosemary, if using.
Cover and cook on LOW heat for 7 to 9 hours, until ribs are very tender.
Serves 4 to 5.