Short ribs are a favorite fall and winter dish, one that I most often make in the Dutch oven. I decided since they are cooked low and slow anyway, I would do them in the slow cooker so I wouldn't be tied to the oven for hours.
1 large Vidalia onion, diced
2 medium carrots, peeled and cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
3 - 3 1/2 lbs bone-in English-style short ribs
3 tsp Kosher salt, divided
1/2 tsp finely ground black pepper
2 tbs vegetable oil, divided
1 cup low sodium beef broth
2 bay leaves
4 fresh thyme sprigs
1/4 cup all purpose flour
2 tbs tomato paste
3cups dry red wine
Pat the short ribs dry. Season all over with 2 tsp salt and 1/2 tsp pepper. Heat 1 tbs vegetable oil in a large Dutch oven over medium high heat until shimmering. Sear the short ribs on all sides, doing it in 2 batches if necessary. Transfer the short ribs to a 6 quart or larger slow cooker using tongs. Add the beef broth, the bay leaves, and the thyme sprigs.
Heat the remaining 1 tbs vegetable oil in the Dutch oven and add the onion, carrot, and celery. Cook about 5 minutes, stirring occasionally. Sprinkle with the 1/4 cup flour and stir to coat the vegetables. Add the tomato paste and cook another 2 minutes, until darkened. Pour in the red wines and stir to combine, scraping up any browned bits. Bring to a boil, reduce the heat, and simmer about 5 minutes until thickened.
Pour the hot liquid and vegetables into the slow cooker over the ribs. Cover and cook on low 8-10 hours until the meat is tender and falling off the bone.
Short ribs are a fatty meat, part of the reason they cook to perfection low and slow. I prefer to make them the night before and refrigerate them. The next day, I will scoop off the layer of congealed fat (leaving a tiny little bit) before reheating them. These short ribs were luscious. The red wine braise lifted them from a humble dish to a restaurant worthy one. Served with incredible fried rice balls, this was a feast with a lot of leftovers.