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Prep Time: 3 Minutes Cook Time: 480 Minutes |
Ready In: 483 Minutes Servings: 4 |
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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:
1. Heat olive oil in a large saute pan over high heat.
2. Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
3. 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.
4. Strain and defat the cooking liquid. Serve as sauce on the side.
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