|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 92g||119%|
|Saturated Fat 39g||196%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||7%|
|Total Sugars 5g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good-quality, dry red wine for this recipe, for example, a good cabernet sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for the best flavor.
Because condensation produces extra moisture, the final liquids are reduced to concentrate the flavors. The reduced liquids make a fabulous sauce for the ribs.
Pair with au gratin potatoes or mashed potatoes, or serve the tender beef in sandwiches. Baked sweet potatoes would be excellent as well. Add a tossed salad or some sautéed spinach for a well-balanced meal.
6 to 8 bone-in beef short ribs, about 3 to 4 pounds
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons vegetable oil
1 cup celery, diced
1 cup carrots, diced or sliced
1 1/2 cups chopped onion
4 cloves garlic, sliced
2 cups dry red wine, such as cabernet, malbec, or merlot
1 1/2 cups unsalted chicken stock, or veal or beef stock
1/2 teaspoon dried thyme
Gather the ingredients.
Sprinkle short ribs with salt and pepper.
Heat vegetable oil in a large skillet or sauté pan over medium heat. Add short ribs and cook for about 10 minutes, turning to brown all sides. Remove to slow cooker insert.
Add celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken or veal stock, and thyme. Bring mixture to a full boil.
Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours, until meat is very tender. Alternatively, cook on high for about 3 to 5 hours.
Remove short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.
Strain cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste sauce and season with salt and freshly ground pepper, as needed.
Pour sauce over short ribs and serve immediately; or return to the slow cooker and keep warm until serving time.
Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy.
- Make the short ribs a day ahead: Braised short ribs are just as good, if not better, the next day. Put the sauce over them and place in an airtight container in the fridge for tomorrow night's dinner.
- Experiment with the wine: Try a shiraz, pinot noir, or zinfandel.
How to Store
Leftovers can be stored in an airtight container and put in the refrigerator for three to four days.