Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary dining experience! These Crockpot Red Wine Braised Short Ribs are the epitome of slow-cooked perfection, promising fall-off-the-bone tenderness and a rich, deeply flavored sauce that will have your family and friends begging for seconds. Whether you're looking to impress dinner guests or simply craving a luxurious comfort meal, this French-inspired recipe is your ticket to gastronomic bliss.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 2 cups red wine
- 1 cup beef broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- Salt and pepper to taste
- Fresh rosemary for garnish
Instructions
- Begin by preparing your ingredients. Chop the onion, carrots, and celery into small, even pieces. Mince the garlic cloves and set them aside. This will help ensure even cooking and flavor distribution.
- Season the beef short ribs generously with salt and pepper on all sides. This will enhance the flavor of the meat during cooking.
- In a large skillet over medium-high heat, add a splash of oil. Once the oil is hot, sear the short ribs in batches, making sure not to overcrowd the pan. Sear each side for about 3-4 minutes until they are nicely browned. Transfer the seared ribs to the crockpot.
- In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the tomato paste to the skillet, stirring it into the vegetables. Cook for another 2 minutes to caramelize the paste slightly, which will deepen the flavor.
- Pour in the red wine, scraping up any browned bits from the bottom of the skillet. This will add depth to the sauce. Let the mixture simmer for about 5 minutes, allowing the wine to reduce slightly.
- Once the wine has reduced, pour the mixture over the short ribs in the crockpot. Add the beef broth, ensuring the ribs are mostly submerged in the liquid.
- Cover the crockpot with its lid and set it to low heat. Allow the short ribs to cook for 8 hours. This slow cooking process will make the meat tender and flavorful.
- After 8 hours, check the short ribs for tenderness. They should be fork-tender and easily pull away from the bone. If they are not tender enough, continue to cook for an additional hour.
- Once done, remove the short ribs from the crockpot and set them on a serving platter. You can strain the cooking liquid if desired, reducing it on the stove to thicken it for a sauce.
- Garnish the short ribs with fresh rosemary before serving. Pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Tips
- Choose the right cut: Look for well-marbled, thick-cut short ribs for maximum flavor and tenderness.
- Searing is crucial: Take the time to properly brown the meat before slow cooking. This step develops a deep, complex flavor through the Maillard reaction.
- Wine selection matters: Use a full-bodied red wine like Cabernet Sauvignon or Merlot that you would also enjoy drinking.
- Don't rush the cooking: The 8-hour slow cook is essential for breaking down tough connective tissues and creating melt-in-your-mouth meat.
- Let the meat rest: After cooking, allow the short ribs to rest for 10-15 minutes before serving to retain their juices.
- Make ahead friendly: These short ribs taste even better the next day, so don't hesitate to prepare them in advance and reheat gently.
- Sauce enhancement: If the sauce is too thin, reduce it on the stovetop or add a cornstarch slurry to thicken.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
