Crock-Pot™ Red Wine Braised Short Ribs
The greatest way to any dad’s heart is with an irresistible, comforting dish that’ll have him asking for over and over again. I’m pulling out my Crock-Pot™ to make these decadent, tender, fall-off-the-bone Red Wine Braised Short Ribs with creamy mashed potatoes.
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Ingredients You Will Need To Make These Red Wine Braised Short Ribs:
- 2 ½ pounds bone-in beef short ribs
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup dry red wine
- 1 tablespoon chopped parsley, to garnish
Start by seasoning the short ribs with a generous amount of salt and pepper. Add a little oil to a pan and brown the short ribs on all sides.
Then, the easy part, put the veggies, herbs, and tomato paste into the Crock-Pot™ and give it a good stir. Add in the beef stock and red wine. Stir one more time and transfer the short ribs right in there.
Cover with the lid and let the slow cooker do the magic. You can cook on high for 4 hours or low for 6-7 hours right until those short ribs will shred with a fork.
Serve the red wine braised short ribs over creamy mashed potatoes, parsnip mash, or polenta. Whatever you choose, I’m sure dad will love it.
This Crock-Pot™ 3QT Manual Slow Cooker has a light Woodgrain finish that makes it feel like heirloom cookware. With the 3 manual settings(High, Low, and Warm), it makes it easy to cook and keep the short ribs warm until everyone is ready to eat. Stoneware bowl is also oven and dishwasher-safe which is a big bonus! Save and make this recipe for someone special this weekend.
If You Love These Short Ribs, Check Out A Few Of My Favorite Dishes That’s Sure To Impress Any Dad.:
Mozzarella Stuffed Meatballs With Roasted Red Pepper Sauce
Italian Sausage And Ricotta Lasagna Roll Ups
Stuffed Peppers With Beef And Rice
Chili Lime Baked Salmon With Avocado Salsa
Hawaiian Bacon-Wrapped Pork Kabobs
If you make these Crock-Pot™ Red Wine Braised Short Ribs, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on IG, @fettysfoodblog with your creation.
Disclosure: This post is a sponsored post on behalf of Crock-Pot™. As always, all opinions are my own.
Crock-Pot™ Red Wine Braised Short Ribs
Tender, fall-off-the-bone short ribs have a luxurious flavor that's all made with a few simple ingredients. First the short ribs are seared, then finished in the Crock-Pot™ until they are perfect. Serve with mashed potatoes, parsnip mash, or polenta.
Ingredients
- 2 ½ pounds bone-in beef short ribs
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 3 garlic cloves, minced
- 1 teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 2 tablespoons tomato paste
- 2 cups beef stock
- 1 cup dry red wine
- 1 tablespoon chopped parsley, to garnish
Instructions
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Season the short ribs with 1 teaspoon salt and ½ teaspoon pepper.
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Heat the olive oil in a large pan. Brown the short ribs on all sides. Transfer to a plate.
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Add the onion, carrot, celery, garlic, thyme, rosemary, and tomato paste to the Crockpot™ Slow Cooker. Stir to combine.
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Stir in the red wine and beef broth. Transfer the short ribs to the Crockpot™ Slow Cooker.
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Cover with the lid and cook on high for 4 hours or low for 6-7 hours.
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Skim the fat layer off the top using a ladle or spoon and discard. Season with salt and pepper, to taste. Serve the short ribs over mashed potatoes. Spoon the sauce over the short ribs.
Recipe Notes
Store any leftover short ribs in an airtight container in the refrigerator for 3 days.
