Red Wine Braised Short Ribs of Beef

By nurseliz

Ingredients

• 1 cup red wine [I used an Italian table wine]
• 2/3 cup ketchup
• 3 tablespoons soy sauce
• 2 cloves garlic, crushed
• 2 tablespoons dark brown sugar
• 1/2 teaspoon freshly ground black pepper
• 4 pounds beef short ribs
• 2 medium-sized yellow onions, chopped

Preparation

Step 1

Combine first six ingredients (through black pepper) in the slow cooker and stir. Add the ribs, submerging them in the sauce. [In my oval, this required cutting the ribs into one-bone widths, then dunking each end in the sauce. I cooked them with the bones positioned upright.] Scatter the onions over the ribs, cover, and cook on low until the meat starts to separate from the bone, 7 to 9 hours.

If you can, refrigerate the ribs and sauce separately overnight. Not only will the flavor improve, but you’ll also be able to discard a shocking amount of congealed fat. If you must serve right away, I suggest pouring the sauce into a fat separatorfirst.