Slow‑Cooked Beef Short Ribsin Red Wine

Heat a splash of olive oil in a large pan over medium heat and add the carrots, celery and red onion; season with a pinch of salt and pepper and sauté until lightly colored.

Add the minced garlic bulb, 0.5 tbsp fennel seeds, a pinch of red chili flakes, rosemary sprigs, thyme sprigs and bay leaves; cook briefly until fragrant.

Transfer the vegetables to a slow‑cooker, then brown the beef short ribs in a separate pan with olive oil, a pinch of salt, pepper and a few knobs of butter, developing a deep caramelized crust.

Deglaze the pan with a splash of red wine, scraping up the browned bits, then pour the wine into the slow‑cooker.

Add the remaining bottle of red wine and enough water to completely submerge the meat and vegetables; cover and set the slow‑cooker to its lowest setting for 8 hours without a lid.

When the cooking time is complete, remove the beef and set aside; strain the vegetables and herbs from the cooking liquid, discarding the solids.

Return the liquid to a saucepan, bring to a simmer, skim off surface fat, then boil and reduce the sauce by half to achieve a thick, glossy reduction.

Taste the reduced sauce and adjust seasoning with a pinch of salt, pepper and, if needed, a pinch of sugar.

Reheat the beef gently in a large pan over low heat, adding the reduced sauce and basting the meat every 5 minutes; continue until the meat is warmed through (about 20–30 minutes).

Serve the tender short ribs with the rich red‑wine sauce, accompanied by mashed potatoes, polenta or your favorite side.