Easy Red Wine Braised Short Ribs are made in the CrockPot for a simple dinner that's rustic and cozy. So simple to make.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Dinner
Cuisine: American, Italian
Keyword: braised short ribs, crockpot short ribs, slow cooker short ribs
Servings: 8
Calories: 542kcal
Author: Kellie
Cost: $14
Equipment
slow cooker
Ingredients
2tablespoons flour
6poundsbeef short ribsenglish cut
3tablespoons olive oil
2cupschopped onion
1cupbaby carrots
3clovesgarlicminced
2tbsptomato paste
1cupdry red wine
115 ouncecan diced tomatoes
1cupbeef stockor beef broth
2bay leaves
2tablespoonschopped rosemary
2tablespoons chopped fresh thyme
salt and pepperto taste
Instructions
Season the flour with 1/2 teaspoon kosher salt and pepper.
Heat the oil in a large skillet.
Dredge the short ribs in the flour to coat on all sides.
Working in batches, brown the short ribs in the skillet until golden brown and crusty on all sides. Transfer to a platter and keep warm.
Drain off all but 2 tablespoons of fat and return the skillet to the heat.
Add the onions and carrots to the pan cooking until softened, approximately 5-7 minutes.
Stir in the garlic and cook for an additional minute.
Add the tomato paste and stir to coat. Cook for 2-3 minutes or until a deep mahogany color.
Stir in the red wine to deglaze the pan and scrape up the brown bits on the bottom with a wooden spoon. (The brown bits are called "fond" and add rich flavor to the sauce.)
Transfer the short ribs to a slow cooker and pour the vegetable mixture over the short ribs.
Stir in the diced tomatoes, beef stock, bay leaves, rosemary and thyme.
Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours.
Before serving, skim the fat off the top using a ladle and discard the fat. Season with salt and pepper, to taste. Serve the short ribs with the sauce.
Video
Notes
Short ribs can be made up to 48 hours in advance. Store in the refrigerator in an airtight container and reheat before serving.Alternatively, chill the short ribs before skimming the fat and then remove the fat layer (which will harden when chilled) by lifting it off then discarding.