Categories: Crockpot; Dinner

Ingredients

• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 large onion, thickly sliced
• 1 (12 oz.) 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 oz.) can beef stock

Directions

1. Heat olive oil in a large sauté pan over high heat.

2. Season short ribs with salt and pepper. Sear the short ribs on all sides until brown and caramelized.

3. In the bottom of a 5-qt. 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 the vegetables. Cover and cook on low for 8 hours.

4. Strain and defat the cooking liquid. Serve as sauce on the side.

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