Description
Succulent slow cooker red wine braised short ribs melt with rich, deep flavors that elevate comfort dining to gourmet heights. Tender meat falls apart effortlessly, inviting you to savor each luxurious bite of this classic culinary masterpiece.
Ingredients
Scale
Meat:
- 4 pounds (1.8 kg) beef short ribs (bone-in)
Aromatics and Vegetables:
- 1 onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
Liquids and Seasonings:
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine (such as Cabernet Sauvignon or Merlot)
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon (15 ml) Worcestershire sauce
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Lavishly coat short ribs with salt and freshly ground black pepper, ensuring complete coverage on all surfaces.
- Ignite a large skillet over medium-high heat, drizzle with olive oil, and meticulously sear short ribs until a rich golden-brown crust develops, approximately 3-4 minutes per side.
- Transfer seared ribs into slow cooker’s ceramic vessel.
- Within the same skillet, sauté onions, carrots, celery, and garlic until vegetables become translucent and slightly softened, releasing aromatic flavors.
- Cascade the caramelized vegetables over the waiting short ribs.
- Craft a robust braising liquid by whisking beef broth, red wine, tomato paste, bay leaves, thyme, rosemary, and Worcestershire sauce until seamlessly integrated.
- Cascade the liquid mixture across the ribs and vegetables, ensuring complete coverage.
- Secure slow cooker lid and allow ribs to gently braise: 8-10 hours on low temperature or 4-6 hours on high temperature until meat tenderly separates from bone.
- Delicately extract ribs from cooking liquid, positioning them on a serving platter.
- Skim accumulated surface fat from remaining liquid, optionally reducing sauce in a separate saucepan until slightly thickened.
- Present ribs adorned with reduced sauce, garnishing with freshly chopped parsley for vibrant color and herbal complexity.
- Accompany with complementary side dishes like creamy mashed potatoes, roasted seasonal vegetables, or silky polenta.
Notes
- Choose well-marbled, bone-in short ribs for maximum flavor and tenderness during slow cooking.
- Searing the meat before slow cooking creates a rich, caramelized exterior that locks in deep, complex flavors.
- Use a full-bodied red wine like Cabernet Sauvignon or Merlot to enhance the meat’s richness and create a robust sauce.
- Prep vegetables in uniform sizes to ensure even cooking and consistent texture throughout the dish.
- Remove excess fat from the cooking liquid to prevent a greasy sauce and maintain a clean, intense flavor profile.
- Allow the short ribs to rest for 10-15 minutes after cooking to help the meat retain its juices and become more tender.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Dinner
- Method: Slow Cooking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 100 mg