- 1 pound of short rib (we used bone-free)
- 1/2 pound of rib bones to give a more reach flavor
- 1 medium yellow onion
- 2 garlic cloves
- 2 bay leaves
- 3 sprigs of thyme
- 1 32-ounce package of beef broth
- 3 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 cup of red wine (we used a Cabernet Sauvignon)
- 2 large carrots
- 2 tablespoons of salt and pepper
Place short rib pieces into a large pot. Sear meat for about 5-7 minutes on each side. Then take the meat out and rest it on the side.
Finely chop onion and garlic. Add olive oil to the pot, (the same pan the meat was seared in) then onion, and garlic last. The onion and garlic will soak up all the juices left from the ribs! Cook down until onions become translucent.
Add the tomato paste and coat the bottom of the pot. Followed by 1 cup of red wine. Scrape the onion, garlic, and leftover meat pieces. Then pour in the container of beef broth, salt, and pepper. Let the mixture cook down for 10 minutes.
Place the meat in a slow cooker or pot, along with chopped carrots, bay leaves, and thyme.
Add the wine mixture inside the slow cooker or pot. Keep the heat on medium-low and let cook for 3 hours!
Take off the lid and check the meat. Add salt and pepper to taste. Take out bay leaves and thyme.
Serve alongside your favorite potato dish!
Bravo! Enjoy your Thanksgiving!
The table setup included: