Ingredients

• 2 tablespoons olive oil
• 8 short ribs
• Salt and freshly ground black pepper
• 1 large onion, thickly sliced
• 1 (12-ounce) bag baby carrots
• 1 cup celery, thickly sliced, about 2 stalks
• 1 teaspoon minced garlic
• 2 teaspoons smoked paprika
• 2 teaspoons smoked ground black pepper
• 1 1/2 teaspoons all-purpose seasoning salt
• 1 cup red wine
• 1 (10.5-ounce) can beef stock

Instructions

1. Heat olive oil in a large saute pan over high heat.
2. Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
3. In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
4. Strain and defat the cooking liquid. Serve as sauce on the side.