Season short ribs with salt and pepper. Heat oil in a large fry pan over medium-high heat and brown short ribs on all sides in a couple of batches. Transfer the short ribs to a crock pot. Leave about 2 T of the fat drippings in the pan. Add onions and carrots to the pan and cook over medium heat, stirring often, until softened, about 7 minutes. Add flour and tomato paste to the pan, incorporating into the vegetables. Cook, stirring constantly until well combined and deep red, about 3 minutes. Stir in Cabernet (yes – a whole bottle!), followed by the beef bouillon and broth. Bring to a boil and then pour over top of ribs in the crock pot. Prepare a bouquet garni with the parsley, thyme, oregano, rosemary and bay leaves. Add the garlic halves along with the herbs to the crock pot, laying on top of the liquid surface.
Cook until short ribs are tender, usually 8 hours in your crock pot. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve short ribs and sauce in shallow bowls over mashed potatoes. Serves 4-6.
Kunde Family Winery Cabernet Sauvignon, Sonoma County