Ingredients
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt (or a lot of table salt)
Olive Oil (I use Corn Oil)
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots peeled (baby carrots), cut lengthwise, then cut to 1/2-inch pieces
4 mushrooms chopped
2 cloves garlic, smashed
1 large potato finely chopped
1 1/2 cups (two 6oz cans) tomato paste
2 to 3 cups hearty red wine (Rioja)
2 to 3 cups water with “2 spoons of Better than Bullion” or Beef Stock
1 bunch fresh thyme, tied with string
2 bay leaves
1 spoon of brown sugar
Preparation
Season each short rib generously with salt. Coat a pan large enough to accommodate the meat with oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Remove from pan.
Puree all the vegetables (minus the garlic/potato) in the food processor. Coat the bottom of same pan with fresh oil and add the vegetables with potato. Season the vegetables generously with salt and brown ~5 minutes (at the end add garlic).
To slow cooker add: Beef, Slightly cooked veggies, Wine, Water with Better than Bullion, Tomato Sauce, 1 spoon of Brown Sugar, 2 bay leaves, Bundle of Thyme.
Cook for 7 hrs on low
