Pat short ribs dry with paper towels and season all sides with salt and black pepper. Heat 2 tablespoon oil in a cast iron skillet over medium-high heat. Sear ribs for 3-4 minutes per side until deep brown. Work in batches if needed to avoid overcrowding the pan.
3.5 lbs beef short ribs, salt, black pepper, 2 tbsp oil
Remove ribs and set aside. Add chopped onion and carrot chunks to the same skillet. Cook for 4-5 minutes until onion softens and edges turn golden. Add minced garlic and cook for 1 minute until fragrant.
1 large onion, 2 medium carrots, 5 cloves garlic
Pour ½ cup red wine into the hot skillet and scrape up browned bits from the bottom. Stir in tomato paste, soy sauce, and brown sugar. Let the mixture bubble for 1 minute.
0.5 cup red wine, 3 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp brown sugar
Transfer the vegetables and sauce to the slow cooker. Add beef broth and stir to combine. Nestle the seared short ribs into the liquid, ensuring they are partially submerged but not fully covered. Tuck thyme and rosemary sprigs around the ribs. Cover and cook on low for 6 to 8 hours.
2 cups beef broth, 4 sprigs fresh thyme, 2 sprigs fresh rosemary, 3.5 lbs beef short ribs
Ribs are done when meat pulls away easily from the bone and internal temperature reaches 190-205°F. Remove ribs and let rest for 10 minutes. Strain sauce and discard solids, then simmer sauce on stovetop for 5-10 minutes to thicken. Spoon sauce over ribs before serving.
3.5 lbs beef short ribs
