Slow cooker red wine braise short ribs are a tasty treat to any meal. Braising is a cooking method that begins with food that is either sautéed or seared at high temperatures then finished slow at low temperature in liquid such as wine in a covered pot. The result is very tender meat.
Slow Cooker Braised Short Ribs
Course: MainCuisine: AmericanDifficulty: Intermediate4
servings30
minutes7
hoursThe ultimate Sunday dinner recipe braised in red wine. I love them all year, actually one of my favorite dishes. The combination of red wine with slow cooking makes the ribs fall off the bone tender and taste amazing. These ribs can be paired with mash potatoes, egg noodles, or veggies but one of my favorite sides with short ribs is orzo pasta.
Ingredients
pounds beef short ribs, bone in
Season salt and freshly ground pepper
2 tablespoons canola oil
2 medium onions chopped
4 cloves garlic chopped
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
½ teaspoon thyme
½ teaspoon rosemary
2 bay leaves (fresh or dried)
1 bottle good quality dry red wine. (I use Cabernet Sauvignon)
4 cups beef stock
Directions
- Sprinkle ribs with season salt and fresh ground pepper
- Heat the canola oil in a large frying pan.
- Sear the beef ribs on each side until brown transfer to slow cooker.
- Add the onions to the frying pan and sauté lightly
- Add the garlic, Worcestershire sauce, tomato paste, thyme, bay leaves, and rosemary. Mix well, add beef stock and red wine. Bring to a boil.
- Add mixture to slow cooker.
- Cook low for 7 – 8 hours. Alternatively, 4 – 5 hours on high.
- Strain the liquid and discard the solids. Skim the fat and transfer to a medium sauce pan bring to a full boil. Continue cooking until the liquid has reduced to about half.
Notes
- Wine Pairing: Cabernet Sauvignon
