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.
Equipment
- 1 Crock-Pot™ 3QT Manual Slow Cooker
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
- Season the short ribs with 1 teaspoon salt and ½ teaspoon pepper.
- Heat the olive oil in a large pan. Brown the short ribs on all sides. Transfer to a plate.
- Add the onion, carrot, celery, garlic, thyme, rosemary, and tomato paste to the Crockpot™ Slow Cooker. Stir to combine.
- Stir in the red wine and beef broth. Transfer the short ribs to the Crockpot™ Slow Cooker.
- Cover with the lid and cook on high for 4 hours or low for 6-7 hours.
- 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.
Notes
Store any leftover short ribs in an airtight container in the refrigerator for 3 days.