- Level: Easy
- Total: 8 hr 3 min
- Prep: 3 min
- Cook: 8 hr
- Yield: 4 servings
Ingredients
2 tablespoons olive oil
8 short ribs
Salt and freshly ground black pepper
1 large onion, thickly sliced
1 (12-ounce) bag baby carrots
1 cup celery, thickly sliced, about 2 stalks
1 teaspoon minced garlic
2 teaspoons smoked paprika
2 teaspoons smoked ground black pepper
1 1/2 teaspoons all-purpose seasoning salt
1 cup red wine
1 (10.5-ounce) can beef stock
Directions
- Heat olive oil in a large saute pan over high heat.
- Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
- In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
- Strain and defat the cooking liquid. Serve as sauce on the side.
