- 2-3 pounds of bone in or boneless shortribs. ( I like the bone in but it's a bit more expensive so I buy a combination of the two)
- Poultry mix herb seasoning (Thyme, oregano, rosemary etc)
- Dash of Adobo seasoning
- Fresh garlic- minced
- olive oil
- 1/4 cup of spaghetti/pasta sauce
- 1/4 cup of red wine ( I used cab)
- Black pepper
- Coarse sea salt
- 3 tablespoons of minced garlic
- 1 can of beef broth
- optional: one jalapeno pepper
- 2 celery stalks, chopped.
Sprinkle a dash of salt, black pepper, adobo seasoning and 1 tablespoon of minced garlic to the short-ribs. Fridge and let it sit overnight.
The next day, heat a large sauce pan with olive oil until hot. Once the heat is visible, add the marinated meat to the pan and sear evenly on both sides.
(Usually seconds for the first side then minutes for the seconds side.)
Throw in a few springs of poultry seasoning for the aromas. Turn of heat
Transfer the short ribs into a slow cooker.
Add in the wine, pasta sauce, beef broth, celery, remainder of the garlic and a few other poultry sprigs. Throw in an extra dash of salt, pepper and Adobo (Just a dash, not too much!)
Set the slow cooker on low and cook for hours or until the beef is tender and falls off the bone. It's actually prettier and more appetizing to get the beef tender and leave the bone intact.
Serve with rice, pasta or my favorite, potato gnocchi. I love the pre-made gnocchi from Wegman's. All you have to do is parboil them for 90 seconds. Leftovers are the best and it actually tastes better the next day!