Slow Cooker Beef Short Ribs

3 lbs bone-in beef short ribs
⅓ cup flour
⅓ cup Chef Paul Prudhomme’s Meat Magic®
3 tablespoons olive oil
1 cup beef stock
2 tablespoons beef bouillon (powder or paste)
1 cup diced onion
1 cup diced carrots
1 cup diced celery
5 smashed garlic cloves
2 tablespoons tomato paste
2 tablespoons fish sauce
⅓ cup tomato puree
2 cups red wine
2 bay leaves
5 sprigs fresh thyme
2 sprigs fresh rosemary

In a large bowl, toss the short ribs with flour and Meat Magic® until fully coated.

Heat olive oil in a large skillet over high heat. Carefully add short ribs and sear on all sides until well browned, working in batches if necessary.

Remove from heat and add short ribs to the slow cooker, along with any remaining seasoned flour. Add all other ingredients, mix well, cover and cook on high heat for 6 hours, or until beef is tender and falls off the bone.

Remove thyme stems, rosemary stems and bay leaves before serving.

Serve hot with rice or mashed potatoes.