Slow Cooker Beef Short Ribs with Red Wine

• 1.2 kg Beef short ribs, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 3 medium Carrot
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 375 ml Red wine
• 500 ml Beef stock
• 2 Bay leaves, dried
• 6 sprigs Fresh thyme
• 1 tbsp Apple cider vinegar

1. Pat the short ribs dry, then season all over with the salt and pepper. Heat the olive oil in a large frying pan over medium-high heat.
2. Brown the short ribs well on all sides, working in batches so the pan is not crowded. Transfer the ribs to the slow cooker as you go.
3. Reduce the heat to medium and add the onion and carrots to the same pan. Cook for 5 minutes, stirring, until the onion is softened and picking up the browned bits.
4. Stir in the garlic and tomato purée and cook for 1 minute until fragrant. Pour in the red wine and simmer for 3 to 4 minutes, scraping the pan, until slightly reduced.
5. Pour the wine mixture over the ribs, then add the beef stock, bay leaves, thyme and apple cider vinegar. Cover and cook on LOW for 8 hours, until the meat is very tender and nearly falling off the bone.
6. Discard the bay leaves and thyme stems, then transfer the ribs and vegetables to a serving dish. Spoon over the sauce and season with a little more salt and pepper if needed.

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