Follow our instructions for best results!
1
Select the brown/ sauté mode on your slow cooker. Set the temperature to 400F degrees. Add oil, when oil is very hot add in beef short ribs.
2
Brown beef on all sides. Work in batches if you need to but do not overcrowd the slow cooker (about 15 minutes). Transfer beef short ribs to a plate.
3
Using the oil and browned bits that are left in the slow cooker, sauté the onions, garlic, carrots, and celery until softened (about 5-6 minutes).
4
Stir in red wine vinegar, coconut aminos (or soy) and bourbon. Let the liquid reduce by half.
5
Whisk in the tomato paste and four until mixture has thickened (about 1 minute).
6
Stir in the broth and whisk to combine. Turn off sauté mode. Transfer beef back to the slow cooker. Top with fresh thyme. Cover and cook for 4 hours.
7