Season beef generously with a sprinkling of salt and pepper.
Heat 1 Tbsp. of olive oil in a skillet over medium-high heat and place short ribs, meaty side down, in the skillet. Allow the meat to sear, undisturbed, for about 4-5 minutes each side, with the exception of the bone side. We don't need to sear the bone. Sear the meat in 2 batches, so the skillet isn't too crowded.
Once the first batch is nicely seared on all meaty sides, transfer it to the slow cooker and continue searing the remaining ribs. When the remaining ribs are seared nicely, add ¼ cup tomato puree and the garlic to the skillet. Cook for about a minute until the garlic begins to soften.
Pour in 16 oz. of Holland House® Red Cooking Wine and bring to a low boil. Adjust the temperature as needed to keep the wine at a low boil to reduce the wine by half. This will take about 15 minutes.
Transfer the ribs and liquid to the slow cooker and add 1 Tbsp. beef base with 3 cups hot water. Cover the slow cooker and cook on low for 5 to 6 hours, or until the meat is so tender it is nearly falling off the bone.
Remove the meat from the slow cooker and keep warm until ready to serve.
To make the gravy, strain the liquid through a sieve into a large measuring cup or bowl. It is optional to use a fat separator and let the fat rise to the top and then pour the beef juices into a saucepan.
Bring the beef juices to a boil for about 15 minutes to reduce down. In a little dish, dissolve 2 Tbsp. of cornstarch in 2 Tbsp. of the hot beef juice to make it slurry. Add the slurry to the gravy and continue to cook until thickened. Give it a taste and add salt and pepper, as needed, to suit your taste.
Garnish the short ribs with freshly chopped parsley and serve over garlic mashed potatoes with the gravy. Enjoy!
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