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Slow Cooker Red Wine Braised Beef Short Ribs with Aromatic Herbs and Velvety Gravy
Ingredients:
4 lbs bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and chopped
3 celery stalks, chopped
5 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves
2 sprigs fresh rosemary
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water
Fresh parsley, chopped for garnish
Directions:
Pat the short ribs dry and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer to the crockpot.
In the same skillet, sauté onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and tomato paste, stirring for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes.
Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour the mixture over the short ribs in the crockpot.
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat is fork-tender.
Carefully remove the ribs and keep warm.
Strain the cooking liquid if desired. For a thicker gravy, whisk together cornstarch and cold water, then stir into the hot liquid until thickened.
Spoon the rich gravy over the short ribs, garnish with fresh parsley, and serve with mashed potatoes, creamy polenta, or buttered noodles.
Prep Time: 25 minutes | Cooking Time: 8 hours | Total Time: 8 hours 25 minutes
Kcal: 690 kcal | Servings: 6 servings See less
Ingredients:
4 lbs bone-in beef short ribs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and chopped
3 celery stalks, chopped
5 garlic cloves, minced
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons fresh thyme leaves
2 sprigs fresh rosemary
2 bay leaves
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water
Fresh parsley, chopped for garnish
Directions:
Pat the short ribs dry and season generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer to the crockpot.
In the same skillet, sauté onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and tomato paste, stirring for 1 minute.
Pour in the red wine and scrape up any browned bits from the bottom of the pan. Simmer for 5 minutes.
Stir in beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour the mixture over the short ribs in the crockpot.
Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the meat is fork-tender.
Carefully remove the ribs and keep warm.
Strain the cooking liquid if desired. For a thicker gravy, whisk together cornstarch and cold water, then stir into the hot liquid until thickened.
Spoon the rich gravy over the short ribs, garnish with fresh parsley, and serve with mashed potatoes, creamy polenta, or buttered noodles.
Prep Time: 25 minutes | Cooking Time: 8 hours | Total Time: 8 hours 25 minutes
Kcal: 690 kcal | Servings: 6 servings See less
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