|Nutritional Guidelines (per serving)|
These wonderful boneless short ribs are slow cooked to perfection with a mixture 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 salt
- Dash 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
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.