Step 1

Turn your crockpot to low.

Step 2

Remove short ribs from packaging and pat each short rib dry on every side.

Step 3

Combine flour and 1/2 tsp. of each of the following: salt, pepper, garlic powder.

Step 4

Dredge each side of the short ribs in flour mixture, and set aside.

Step 5

Pour 1 tbsp. olive oil into a large saucepan over medium-high heat. Once oil is hot, move around so pan is entirely coated. Lay each short rib into the saucepan, keep a good amount of space between each one.

Step 6

Cook short ribs for about one minute on each side, until lightly browned. Place each one onto bottom of crockpot.

Step 7

Add 1 more tbsp. olive oil to saucepan, turn to medium-low.

Step 8

Add finely diced carrot, cook for four minutes until somewhat soft.

Step 9

Add minced shallot, cook another two minutes.

Step 10

Add tomato paste, and cook for three minutes while gently mashing it into carrot and shallot. Coat all carrot and shallot pieces with tomato paste.

Step 11

Turn heat to low, and add red wine. Cook for a couple of minutes, or until mixture has a creamy consistency.

Step 12

Add beef broth, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder, crushed red pepper, bay leaves.

Step 13

Stir until well combined. Bring to a boil, then reduce to a simmer. Stir again, and pour over short ribs into crockpot.

Step 14

Cook on low for 6-7 hours until the bones easily fall out of short ribs. Serve hot!