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Slow Cooker Red Wine Braised Beef Short Ribs

By

from Cook's Country

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Ingredients

  • 5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat (see note)
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 cups red wine
  • 2 tablespoons balsamic vinegar
  • 2 cups low-sodium chicken broth
  • 2 tablespoons Minute tapioca
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley

Details

Preparation

Step 1


1. MICROWAVE BONES Following photo 1, cut meat from bones and set aside. Arrange bones in 13- by 9-inch baking dish and microwave until well browned, 10 to 15 minutes. Transfer to slow cooker.


2. BROWN MEAT Pat meat dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook meat until well browned, about 5 minutes per side. Transfer to slow cooker.


3. COOK AROMATICS Cook onions, carrot, and celery in now-empty skillet over medium heat until browned, about 8 minutes. Stir in tomato paste and thyme and cook until beginning to brown, about 1 minute. Stir in wine and vinegar and simmer, scraping up any browned bits, until reduced to 1 cup, about 5 minutes. Stir in broth, tapioca, and bay leaves and return to boil. Transfer to slow cooker.


4. BRAISE AND FINISH Cover slow cooker and cook on low until meat is fork-tender, about 8 hours (or cook on high for 4 to 5 hours). Transfer meat to serving platter. Strain and defat cooking liquid and discard solids. Stir parsley into sauce and season with salt and pepper. Pour 1 cup sauce over meat. Serve, passing remaining sauce at table.

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