Indulge in the rich and tender flavors of slow-cooked short ribs. This recipe transforms tough cuts into a succulent dish that melts in your mouth. Ideal for busy days, you can set it in the morning and come home to a delightful aroma. Serve it with mashed potatoes or crusty bread to soak up the savory sauce. Let’s dive into this comforting dish that’s sure to become a family favorite!
Ingredients
– 3 lbs beef short ribs
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine
– 2 carrots, diced
– 2 celery stalks, diced
– 1 tablespoon tomato paste
– 1 teaspoon thyme
– Salt and pepper to taste
Servings and Cooking Time
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, with a cooking time of 8 hours on low.
Nutritional Value
Per serving (1/4 of the recipe):
– Calories: 450
– Protein: 35g
– Carbohydrates: 15g
– Fat: 25g
– Fiber: 2g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Season the short ribs with salt and pepper.
2. Heat a skillet over medium-high heat and sear the ribs on all sides until browned.
3. Transfer the ribs to the slow cooker.
4. In the same skillet, sauté onions and garlic until translucent.
5. Add carrots and celery, cooking for another 3 minutes.
6. Stir in tomato paste, cooking for 1 minute.
7. Pour in the red wine, scraping any browned bits from the skillet.
8. Add beef broth and thyme, then bring to a simmer.
9. Pour the mixture over the short ribs in the slow cooker.
10. Cover and cook on low for 8 hours, or until the meat is tender.
Alternative Ingredients
If you want to make this dish gluten-free, use gluten-free beef broth and omit the wine or replace it with additional broth. You can also substitute root vegetables like parsnips for the carrots and celery.
Serving and Pairings
Serve these delicious short ribs with creamy mashed potatoes, polenta, or a crusty loaf of bread to soak up the delectable sauce. A fresh green salad or steamed vegetables would complement the dish beautifully.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a pot over medium heat or microwave until warmed through. This dish can also be frozen for up to 3 months; just thaw overnight in the fridge before reheating.
Cooking Mistakes
– Avoid overcrowding the slow cooker; this can lead to uneven cooking.
– Don’t skip the browning step; it adds depth to the flavor.
– Ensure you have enough liquid for the slow cooking process.
– Check the seasoning before serving; it may need more salt or pepper.
– Allow the meat to rest before serving to retain juices.
Helpful Tips
– Use high-quality beef for the best flavor.
– Let the sauce cool before refrigerating to reduce fat.
– For a thicker sauce, remove the ribs and reduce the liquid on the stove.
– Experiment with herbs like rosemary or bay leaves for added flavor.
FAQs
Can I use boneless short ribs?
Yes, boneless short ribs can be used, but they may cook more quickly. Adjust the cooking time accordingly to avoid overcooking.
How do I know when the short ribs are done?
Short ribs are done when they are fork-tender and the meat easily pulls away from the bone. This usually takes about 8 hours on low.
Can I make this recipe ahead of time?
Absolutely! You can prepare it a day in advance and store it in the fridge. Reheat before serving for best results.
What can I do with the leftover sauce?
Leftover sauce can be used as a base for soups or stews or drizzled over other meats for added flavor.
Is it possible to cook this on high instead of low?
Yes, cooking on high will reduce the cooking time to about 4 hours, but results may vary in tenderness.
Conclusion
This slow cooker short ribs recipe is a savory and satisfying dish that brings comfort to any meal. With minimal prep and maximum flavor, it’s perfect for busy weeknights or special occasions. Enjoy the melt-in-your-mouth goodness that your family will love!
Slow Cooker Short Ribs Recipe
Ingredients
- 3 lbs beef short ribs
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 carrots diced
- 2 celery stalks diced
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Season the short ribs with salt and pepper.
- Heat a skillet over medium-high heat and sear the ribs on all sides until browned.
- Transfer the ribs to the slow cooker.
- In the same skillet, sauté onions and garlic until translucent.
- Add carrots and celery, cooking for another 3 minutes.
- Stir in tomato paste, cooking for 1 minute.
- Pour in the red wine, scraping any browned bits from the skillet.
- Add beef broth and thyme, then bring to a simmer.
- Pour the mixture over the short ribs in the slow cooker.
- Cover and cook on low for 8 hours, or until the meat is tender.
Nutrition
