Slow Cooker Beef Short Ribs
Pat beef chuck short ribs dry, then sprinkle them all over with salt and pepper. Coat them well with seasoning to intensify the flavor.
Warm oil in a skillet over medium-high heat. Sear the ribs on all sides in two batches. After browning, add the ribs to the slow cooker.
Add the diced onion, celery, and carrots to the skillet with vegetable oil. Reduce the heat just slightly as needed, so the vegetables do not burn.
Cook, then add crushed garlic and cook for 1 minute more. Add red wine to deglaze the pan. Scrape up any brown bits from the bottom of the skillet.
Add in balsamic vinegar, tomato paste, beef broth, dried rosemary, and bay leaves. Allow it to come to a simmer. Pour over the ribs in slow cooker.
Turn the slow cooker to low and cook for 6 to 8 hours. Remove the bay leaves when the ribs are done cooking and discard them. Serve and enjoy!
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