Red Wine Braised Short Ribs

This is one of those recipes that has been on my bucket list. I know, most people are like, “I want to go to Thailand,” and “I want to go skydiving,” and I just want to drink red wine, and make fall-off-the-bone, melt-in-your-mouth short ribs.

Can you blame me? The sous chef certainly didn’t. He devoured these little nuggets of goodness and sung their praises.

This is rich. savory. and so indulgent. Did I mention cozy? Let’s just say, if these short ribs could hug you, they would. They would give you a giant bear hug and warm you right up.

The best part about this beauty? Toss the ingredients into a crock pot for 7-8 hours, and voila – you are brilliant, and all of your dinner guests are in awe.

The other bonus? These babies are braised in red wine – so, you know, you cook with some, you drink the rest. Look, No judgment here, my friends. No judgment here… (can you refill my glass?).

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Red Wine Braised Short Ribs

These red wine braised short ribs will satisfy all of your comfort food cravings. They are rich, indulgent and fall-off-the-bone delicious.

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

7-8 hours (while the short ribs are in the slow cooker)

Servings

people

Ingredients

• 4 lbs. bone-in beef short ribs
• 1 cup flour
• 2 teaspoons salt
• 2 teaspoons pepper
• 3 tablespoons olive oil
• 2 cups baby carrots
• 3 cloves garlic minced
• 1 sweet onion finely chopped
• 8 oz. baby bella mushrooms
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 16 oz. can tomato paste
• 1 cube beef bouillon
• 1 1/2 cups good red wine
• 1 1/2 cups beef stock
• 1 cup Parmesan cheese plus more for serving

Prep Time 15 minutes Cook Time 20 minutes Passive Time 7-8 hours (while the short ribs are in the slow cooker) Servings people Ingredients 4 lbs. bone-in beef short ribs 1 cup flour 2 teaspoons salt 2 teaspoons pepper 3 tablespoons olive oil 2 cups baby carrots 3 cloves garlic minced 1 sweet onion finely chopped 8 oz. baby bella mushrooms 2 sprigs fresh rosemary 6 sprigs fresh thyme 2 bay leaves 1 16 oz. can tomato paste 1 cube beef bouillon 1 1/2 cups good red wine 1 1/2 cups beef stock 1 cup Parmesan cheese plus more for serving

Instructions

1. In a large ziploc bag, add the short ribs, flour, salt and pepper. Shake until the short ribs are coated.
2. In a large heavy-bottomed pan, add the olive oil over medium heat. Once hot, add the short ribs in batches and sear on all sides until golden-brown, about 5 minutes per side.
3. To the slow cooker, add the short ribs, baby carrots, garlic, onion, mushrooms, rosemary and thyme sprigs, bay leaves, tomato paste, and beef bouillon.
4. Pour the red wine and beef stock into the slow cooker, and give the ingredients a good mix.
5. Cover, and cook on low for 7-8 hours (or on high for 5-6 hours).
6. Once finished, discard the rosemary and thyme sprigs, and the bay leaves. Stir in the Parmesan cheese, and Enjoy!

Recipe Notes

Our wine choice: the 2009 Terra Do Zambujeiro Alentejano. This rich, complex red will complement the short ribs perfectly, and oh my goodness, that long, velvety finish... will you share with me?

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