|Nutritional Guidelines (per serving)|
|Servings: 4 to 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 65g||84%|
|Saturated Fat 27g||133%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 2g||7%|
|*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.|
These wonderful boneless short ribs are slow-cooked to perfection with a bit of red wine and chopped vegetables. Serve these wonderful, tender beef short ribs with your favorite rice dish or mashed potatoes, along with greens for a fabulous everyday family meal. These short ribs are perfect for cold weather days!
- 2 to 3 pounds boneless beef short ribs (or about 4 to 5 pounds bone-in)
- Dash of salt
- Dash of pepper
- 2 tablespoons extra virgin olive oil
- 1 large onion (quartered and sliced)
- 1 large carrot (peeled and diced)
- 3 ribs celery (sliced)
- 2 cups dry red wine
- 2 cups chicken broth
- 1 large bay leaf
- Optional: a few leaves of fresh or dried rosemary
Gather the ingredients.
Sear the ribs in the hot oil, turning to brown all sides.
Transfer ribs to the slow cooker.
Add the onion, carrot, and celery to the same pan and cook, stirring frequently until onions are wilted and lightly browned.
Transfer the vegetables to the slow cooker.
Add the red wine and chicken broth to the same pan and bring to a boil.
Boil for about 7 to 9 minutes, or until reduced by half.
Pour over the ribs in the slow cooker. Add the bay leaf and a little rosemary, if using.
Cover and cook on low heat for 7 to 9 hours, until ribs are very tender.