Crock Pot Braised Beef Short Ribs with Red Wine
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Short strips of beef are useful for long, slow cooking, so the cream pot is a great choice. For this recipe, use a good quality dry red wine such as Cabernet Sauvignon'and fresh Vegetable Recipes. For the best flavour, choose a good meaty short rib for the bone.
As condensation creates extra moisture, the final liquids are reduced until the flavours are concentrated. The reduced liquids make a wonderful sauce for the ribs.
Pair with au gratin potatoes or mashed potatoes, or serve with beef tenderloin in a sandwich. Baked sweet potatoes would also be great. For a well-balanced meal, add a tossed salad or some sauteed spinach.
What you need
. 6 to 8 beef short ribs, bones, about 3 to 4 lbs 1/4 teaspoon kosher salt (plus more, to taste) 1/4 teaspoon freshly ground black pepper (plus more, to taste) 2 tablespoons vegetable oil 1 cup chopped celery 1 cup chopped or sliced carrots 1 1/2 cups chopped onions 4 cloves garlic, sliced 2 cups dry red wine (e.g. Cabernet, Malbec or Merlot) 1 1/2 cups chicken (unsalted – or use veal or beef) 1/2 teaspoon dried thyme
How to make it
Sprinkle short ribs with salt and pepper. Heat the vegetable oil in a large saucepan or salt pan over medium heat. Add the short ribs and cook for about 10 minutes, turning brown on all sides. Remove from the slow cooker. Add celery, carrot, onion and garlic to the same package. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken broth and thyme. Bring mixture to a full boil. Pour the hot wine and vegetable mixture into a slow cooker in short strips. Cover and cook on LOW for 6-8 hours, until meat is very tender. Alternatively, cook them over for 3 to 5 hours. Remove the short ribs to a serving bowl or dish and keep warm. At this point they are separated from the bones so you can discard the bones. Remove the cooking liquids and discard the solids. Wheat the fat from the juices (use a gravy separator if possible). Add the juices to the medium gravy. Bring to a boil over high heat. Reduce heat to medium and continue boiling for about 5 minutes or reduce by about one-third. You should have about 2 cups of sauce. Season the sauce and season with salt and freshly ground pepper to taste. Pour the sauce over the short ribs and serve immediately, or turn on the slow cooker and keep warm until serving time. Serve with mashed potatoes or mashed potatoes, or serve with some of the sauce on open-faced toasted sandwich cakes .
Wine recommendations:Cabernet Sauvignon, Shiraz, Malbec, Pinot Noir, Zinfandel
Nutritional guidelines (per serving) Calories 1189 Total fat 85 g Saturated fat 35 g Saturated fat 41 g Cholesterol 269 mg Sodium 451 mg Carbohydrates 17 g Fiber 2 g Protein 75 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
