Ingredients

2 tbsp Canola oil

1.3 kg of Short Ribs, Full Beef Ribs or Chuck 

2 heads of garlic cut in half crosswise

1 ½ cup chopped carrots

1 cup chopped red onion

1 ½ cup chopped celery 

2 tsp salt

Pepper

2 tsp smoked paprika

3 tbsp tomato paste

1 cup of red wine from advent calendar (bold, dry red)

2 cups beef Stock

3 tsp of dry rosemary (or 4 fresh sprigs)

2 tsp dried thyme (or 3 fresh sprigs)

Method

This recipe can be done in the oven or the slow cooker. 

Slow cooker: low for 7 hours

Dutch Oven 325 degrees for 3 hours

Heat canola oil on high in a large frying pan until shimmering and smoking. Season meat with salt and pepper. Sear meat on all sides until a golden crust forms. Transfer meat into your cooking vessel of choice. 

Reduce heat to medium and add garlic cut side down, allowing to cook and brown for 2 minutes. Add celery, carrot, onion, paprika, salt and pepper and cook down for 4 minutes until vegetables soften, but do not brown. Add tomato paste, cook for 2 minutes. Deglaze: add the red wine and use a wooden spoon to scrape all the delicious brown bits from the bottom of the pan. Allow the wine to come to a simmer and allow it to reduce by half, about 10-15 minutes. Stir in beef stock and add herbs. Pour the frying pan contents over the meat and cook as directed above. 

When meat is done it will pull apart with a fork and will slide off the bone. Carefully remove the meat, keeping bones in tact if possible. Put on a plate and cover with foil to rest 10-15 minutes. Strain the jus into a bowl discarding the vegetables. Allow the jus to settle so you can skim the fate from the top with a spoon. You can also use a metal ladle and ice to do this as well. I will link a page to the technique below. 

Serve with mash potatoes and vegetables.