Step 1

Dab the short ribs with a paper towel and sprinkle each side with salt and pepper.

Step 2

Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel heat when you hold your hand 6 inches above the pot, place 3–4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear, don’t crowd the meat; you can work in batches.) Use the additional 2 tablespoons of oil if needed.

Step 3

Once short ribs are nicely seared with a good crust, place them in your slow cooker (5-quart or larger). Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top.

Step 4

Drain off all but 2 tablespoons of the oil in the pot. Add onions and cook until they are translucent, 4–5 minutes over medium-high heat. Add the garlic and cook for about 30 seconds. Pour in the wine. Deglaze the pan by scraping up the browned bits at the bottom as it bubbles. Bring to a boil; cook 8–10 minutes or until liquid is reduced by half (you should have 1 cup liquid without the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low, 5–8 hours or until meat is tender. (Or 4–5 hours on high, but low heat is recommended.)

Step 5

Remove ribs and vegetables to a serving dish, cover with foil to rest, and keep warm. Transfer cooking juices to a small pot and skim the fat (see post for more direction on this). Discard bay leaf and bring Crock-Pot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 3–5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables. If desired, add some fresh herbs on top.