Crock Pot Braised Beef Short Ribs With Red Wine
Tender beef short ribs are slow-cooked in a savory red wine sauce after being seared.
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Instructions
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Season short ribs with salt and pepper.
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Heat vegetable oil in a skillet, then brown the short ribs for about 10 minutes, turning to cook all sides, and transfer them to a slow cooker.
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Add celery, carrots, onion, and garlic to the same skillet, cooking for 8 to 10 minutes until lightly browned.
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Pour in red wine, stock, and thyme, bringing the mixture to a full boil.
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Transfer the hot wine and vegetable mixture over the short ribs in the slow cooker, then cover and cook on low for 6 to 8 hours or on high for 3 to 5 hours until the meat is very tender.
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Remove the short ribs to a serving dish, discarding any separated bones.
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Strain the cooking liquids, discard the solids, and skim off any fat.
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Add the strained juices to a medium saucepan and bring to a full boil over high heat; then reduce heat to medium and continue boiling for about 5 minutes until the sauce reduces by one-third to one-half, yielding roughly 2 cups.
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Taste the reduced sauce and season with salt and pepper as needed.
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Serve the sauce over the short ribs immediately, or return them to the slow cooker to keep warm until serving.