Crockpot Recipe: Red Wine Braised Short Ribs

This is one of my favorite recipes, bar none. It's easy, luxurious, and goes with just about anything. On a cold winter's day, there's nothing better! Note- this can also be done in a slow cooker.  Just transfer all ingredients to the slow cooker after sautéing the veggies and tomato paste. Be sure to scrape all the browned bits from the pan into the slow cooker! Final cook time will be 3-4 hours on low.

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Ingredients:

  • 5 pounds bone-in beef short ribs, cut crosswise into 2' pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750-ml bottle dry red wine
  • 6 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups beef stock
  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
  3. Stir in wine Be sure to scrape up all the browned bits from the bottom of the pan as the wine deglazes, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
  4. Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper, and serve!