Crockpot Short Ribs

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  Beef Short Ribs, Bone-In(1814g)
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  5 teaspoons kosher salt divided
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  1 ½ teaspoons black pepper
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  Carrots(720g)
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  Celery(720g)
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  Yellow Onion(360g)
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  Garlic(480g)
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  Tomato Paste(45g)
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  Wine, Red, Table(750g)
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  Low Sodium Beef Broth(720g)
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  Canned Diced Tomatoes
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Thyme, Fresh
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  Cornstarch(30g)
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  Parsley, Fresh(60g)

Instructions

1. 1Pat the beef short ribs dry and season generously all over with salt and pepper. Heat a large Dutch oven over medium-high heat without oil. Working in batches, sear half the short ribs in a single layer without crowding, cooking 8–10 minutes per batch until deeply browned on all sides. Transfer to a plate and repeat with the remaining short ribs.
2. 2Discard all but about 2 tablespoons fat from the pot. Reduce heat to medium, add the carrots, celery, and onion with salt and pepper, and cook stirring occasionally for about 12 minutes until the vegetables are tender and beginning to brown.
3. 3Push the vegetables to one side, add the tomato paste to the cleared space, and stir continuously for 30 seconds to bloom it. Stir the paste into the vegetables, then add the garlic and cook 30 seconds until fragrant.
4. 4Pour in the red wine carefully (it will splatter) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil over medium-high heat, then reduce to a simmer and cook for about 10 minutes until the wine reduces by approximately half.
5. 5Transfer the vegetable mixture and liquid from the Dutch oven to a large slow cooker. Stir in the beef broth, diced tomatoes, Worcestershire sauce, and fresh thyme. Nestle the seared short ribs into the liquid along with any accumulated juices.
6. 6Cover and cook on LOW for 7–8 hours until the short ribs are fall-apart tender (do not use HIGH setting—the long, gentle heat is essential for rendering fat and achieving tenderness).
7. 7Remove the short ribs to a plate using a slotted spoon and discard any separated bones and the thyme bundle. Strain the cooking liquid into a pot on the stovetop over medium-high heat, stir in a cornstarch slurry, and simmer for about 15 minutes until slightly reduced. Skim off excess fat if desired.
8. 8Divide the short ribs and sauce evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating. Reheat gently on the stovetop or in a 350°F oven until warmed through, then serve over mashed potatoes and garnish with fresh parsley.