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Slow Cooker Short Ribs with Red Wine Sauce

Slow Cooker Short Ribs with Red Wine Sauce
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Slow Cooker Short Ribs with Red Wine Sauce offers tender, fall-off-the-bone beef short ribs cooked low and slow in a rich, savory red wine reduction. Perfect for cozy dinners or special occasions, this recipe combines effortless preparation with gourmet flavors, featuring aromatics, fresh herbs, and a luscious sauce that elevates any meal.

Ingredients

Scale

Meat

  • 3 to 4 pounds beef short ribs, meaty and well-marbled

Liquids

  • 1 ½ cups dry red wine (such as cabernet sauvignon or merlot)
  • 2 cups beef broth (gluten-free if needed)

Vegetables & Aromatics

  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced

Flavorings & Herbs

  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and freshly ground black pepper, to taste

Others

  • 2 tablespoons olive oil or vegetable oil (for searing)

Instructions

  1. Sear the Short Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the ribs on all sides until they develop a deep caramelized crust. This step locks in the juices and adds rich flavor.
  2. Sauté Aromatics: In the same skillet, add the diced onions, carrots, and celery. Cook over medium heat until softened and golden, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant, building a flavorful base for the sauce.
  3. Deglaze with Red Wine: Pour the dry red wine into the skillet, scraping up all the browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 3 to 5 minutes to reduce slightly and intensify its flavors.
  4. Combine in Slow Cooker: Transfer the seared short ribs, sautéed vegetables, and red wine mixture into the slow cooker. Add the tomato paste, beef broth, and fresh thyme and rosemary sprigs. Stir gently to combine all ingredients evenly.
  5. Slow Cook Until Tender: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the ribs become incredibly tender and the sauce thickens to a luscious consistency.
  6. Finish the Sauce: Remove the ribs from the slow cooker and optionally strain the sauce to remove solids. Pour the sauce into a saucepan and simmer over medium heat until it reduces and thickens further. Adjust seasoning with salt and pepper as desired before serving.

Notes

  • Don’t skip searing: Browning the ribs adds a rich flavor that slow cooking alone can’t replicate.
  • Use quality wine: Select a dry red wine you enjoy drinking, as it significantly impacts the sauce’s taste.
  • Trim excess fat from ribs, leaving some for flavor but avoiding large chunks to prevent greasiness.
  • Cook low and slow for maximum tenderness and flavor development.
  • Strain and reduce the sauce for a smooth, glossy finish and concentrated flavor.
  • Let the ribs rest for a few minutes before serving to allow juices to redistribute.

Nutrition

Keywords: slow cooker short ribs, red wine sauce, braised beef ribs, comfort food, easy dinner, gluten free

Find it online: https://ninagourmet.com/slow-cooker-short-ribs-with-red-wine-sauce/