Fall-Off-The-Bone Beef Short Ribs Crock Pot - So Easy!

Name: Fall-Off-The-Bone Beef Short Ribs Crock Pot - So Easy!
Ingredients: 2.5-3 pounds (1.1-1.4 kg) beef short ribs; 1 tablespoon (15 ml) olive oil; 1 large yellow onion, chopped (approx. 1 cup/150g); 2 carrots, peeled and chopped (approx. 1 cup/150g); 2 celery stalks, chopped (approx. 1 cup/150g); 4 cloves garlic, minced; 1 tablespoon (15 ml) tomato paste; 1 cup (240 ml) dry red wine (Burgundy, Cabernet Sauvignon, or Merlot work well); 2 cups (480 ml) beef broth or stock; 1 tablespoon (15 ml) Worcestershire sauce; 1 teaspoon (5 ml) dried thyme; 1/2 teaspoon (2.5 ml) dried rosemary; 1 bay leaf; Salt and freshly ground black pepper, to taste; 2 tablespoons (30 ml) cornstarch or all-purpose flour (optional, for thickening sauce); 2 tablespoons (30 ml) cold water (optional, for thickening sauce); Fresh parsley, chopped (for garnish)

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My secret to melt-in-your-mouth beef short ribs crock pot? A simple sear and slow cook in red wine sauce.

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Ingredients

2.5-3 pounds (1.1-1.4 kg) beef short ribs
1 tablespoon (15 ml) olive oil
1 large yellow onion, chopped (approx. 1 cup/150g)
2 carrots, peeled and chopped (approx. 1 cup/150g)
2 celery stalks, chopped (approx. 1 cup/150g)
4 cloves garlic, minced
1 tablespoon (15 ml) tomato paste
1 cup (240 ml) dry red wine (Burgundy, Cabernet Sauvignon, or Merlot work well)
2 cups (480 ml) beef broth or stock
1 tablespoon (15 ml) Worcestershire sauce
1 teaspoon (5 ml) dried thyme
1/2 teaspoon (2.5 ml) dried rosemary
1 bay leaf
Salt and freshly ground black pepper, to taste
2 tablespoons (30 ml) cornstarch or all-purpose flour (optional, for thickening sauce)
2 tablespoons (30 ml) cold water (optional, for thickening sauce)
Fresh parsley, chopped (for garnish)