Servings: 4

Prep time: 1 hour 

Cook time: 9 hours 

Ingredients:

• 1 package Short Ribs
• 2 Tbl olive oil
• 1 white onion, chopped
• 2 celery sticks, chopped
• 2 carrots, peeled and chopped
• 4 cloves garlic
• 1 Tbl tomato paste
• 2.5-3 cups beef broth (low or no sodium)
• 1 cup red wine (Cabernet or similar)
• 1 Tbl worsheshire
• 2 bay leaves
• 1 tsp thyme 
• 1 tsp sugar
• 1 Tbl Perini Ranch Steak Seasoning
• Salt and pepper, to taste
• 3 Tbl cornstarch

Instructions:

1. Heat olive oil in a heavy bottomed pan to medium high heat.
2. Pat dry the short ribs, then season with salt and pepper.
3. Sear short ribs in oil on all sides, then remove from pan.
4. Add in onion, carrots and celery and sauté til lightly browned then add garlic and tomato paste. 
5. Sauté for another minute, then deglaze with red wine. Scrape the bottom of the pan to get all the flavor off the pan, then add 2 cups beef broth and the seasonings. 
6. Add back in the short ribs and whatever juices came out, bring to a simmer.
7. Transfer everything to a crockpot, adding more broth to cover everything. Cook on low 7-8 hours. 
8. After meat is tender and falling off the bone, strain out the juices and add to a new pot. 
9. Combine cornstarch and 3 Tbl cold water to make a slurry and add to warm juices to make a gravy. Stir til thickened. 
10. Serve over mashed potatoes and top with gravy!