Red wine beef short ribs - slow cooked
Red wine beef short ribs - slow cooked

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, red wine beef short ribs - slow cooked. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Red wine beef short ribs - slow cooked is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Red wine beef short ribs - slow cooked is something that I’ve loved my entire life.

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.

To begin with this particular recipe, we have to first prepare a few components. You can cook red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Red wine beef short ribs - slow cooked:
  1. Get 700 g beef short ribs
  2. Prepare 500 ml beef stock
  3. Get 500 ml full body wine (Merlot or Cabernet but nothing expensive)
  4. Get 1 large onion
  5. Prepare 2 carrots
  6. Prepare 2 celery sticks
  7. Get 3 garlic gloves
  8. Prepare Salt
  9. Prepare Pepper
  10. Take Olive oil for cooking
  11. Prepare Thyme
  12. Prepare 3/4 bay leaves
  13. Take 50-70 g tomato purée

How to Make Slow Cooker Beef Short Ribs. You start this recipe by searing the ribs on all sides on high heat, to lock in the flavor and begin the maillard reaction that will infuse incredible flavor into the sauce. Next, saute the vegetables in the same pan, to start creating a depth of flavor. Add the red wine sauce to the slow cooker.

Instructions to make Red wine beef short ribs - slow cooked:
  1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side
  2. Start by chopping the onions and the garlic onion and celery quite thin
  3. In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan
  4. In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes
  5. Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme.
  6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone
  7. Serve hot with rice or mash potatoes

Add the bay leaves, garlic and beef broth to the slow cooker. Remove the short ribs from the slow cooker and serve over mashed potatoes or shred and use for tacos, burrito bowls or pasta sauces. Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker. When the short ribs are ready, remove from the oven and transfer to a serving dish. Heat oil in a large Dutch oven over medium-high heat.

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