- (1 tbsp) oil
- (1 pack (~1.5 lbs)) Short Ribs
- (1 medium) onion, chopped
- (3) cloves, minced
- (240 mL) red wine
- (640 mL) beef stock
- (1 tsp) thyme
- (1 tbsp) tomato paste
- (1 tsp) sugar
- (2) bay leaves
- (1/4 tsp (to taste)) salt
- (1/4 tsp (to taste)) pepper
- (1 tbsp) Worcestershire sauce
Set the slow cooker on in the morning, head to work, and come home to fall apart, melt in your mouth short ribs!
Start by heating the oil in a skillet and searing the ribs until brown on all sides. Add onion and garlic to the pan and cook another few minutes.
Add red wine to the pan and bring to just boiling. Let simmer for 3-4 minutes, then add in remaining ingredients (beef stock, thyme, tomato paste, sugar, bay leaves, salt, pepper, and worcestershire sauce).
Bring to boil, then transfer to crockpot. Cook on low for 6-8 hours.
Come home and enjoy!
**Bonus tip** Use the cooking juices left in the crockpot to make a gravy to go over a side of mashed potatoes. Thicken the juices to a gravy consistency with the slow addition of a corn starch/water mix in a saucepan over low heat.
Picture from The Big Bear's Wife Blog