6-8 beef short ribs
2 cups dry red wine; Cabernet sauvignon or Merlot work best
1 whole head of garlic, sliced crosswise
3-4 cups beef broth
1 tablespoon tomato paste
Bunch of fresh rosemary
Bunch of fresh thyme
Bunch of fresh oregano
Salt and Pepper
Extra Virgin Olive Oil 

Slow Cooker

Heat olive in a skillet on medium-high, season short ribs with salt and pepper on all sides and place in skillet. Cook ribs on all sides for about 4-5 minutes until nicely browned and add both halves of the sliced garlic. Add tomato paste and cook down for approximately a minute. Add in red wine and simmer until the alcohol content cook out of the wine. Remove the ribs from the skillet and place in slow cooker, bone side facing upward. Pour the wine mixture over the ribs. Add beef broth, enough to almost completely cover the ribs. Tie your herbs together using kitchen twine and toss in the crock pot. Cook for 7-8 hours. Remove the bones, drain the juices from the ribs and add to a skillet on medium heat. Cook until the gravy thickens and pour over ribs and serve.


Bianca Wade