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This is the best meal you could possibly wish for after a long day of harvest. Best enjoyed once the weather starts to turn to 50- to 60-degree days, with maybe a little drizzle outside. We make this annually for the harvest crew—I can put everything together at once, and once my day gets going it’s hard to break away and think about cooking a big meal for the harvest crew. This one is amazing because of the slow-cooker aspect.

Pair this with Tempranillo. 

– Jessica Thomas, General Manager


Slow-Cooker Short Ribs

Servings 4


  • 4 lbs beef short ribs
  • 2.5 cups onion diced
  • 2 tsp garlic diced
  • 1 cup Tempranillo or red wine of your choice
  • 2/3 cup ketchup
  • 3 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 2-3 sprigs fresh thyme
  • salt and pepper to taste


  1. Sprinkle all sides of the short ribs with salt and pepper.

  2. Heat a pan over medium-high heat, sear all sides of the short ribs.

  3. Place the garlic in your pan for 20 seconds, toss the onions in the pan.

  4. Let the onions and garlic soften for 2-3 minutes.

  5. Place the onions and garlic on the short ribs.

  6. In a bowl, whisk the wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour on top of the short ribs.

  7. Place the sprigs of thyme on top.

  8. Cook on low for 8-9 hours. When you get home, remove the stems of the thyme, pour yourself a glass of wine and enjoy. This goes really well with creamy garlic and Parmesan mashed potatoes and pan seared kale. You could also cook this in an Instapot.