Prep time: 15 min
Ingredients: 4 Tablespoons olive oil (divided); 6-8 bone-in beef short ribs (about 5 pounds); 1 onion (cut into large pieces); 2 stalks celery (cut into large pieces); 3 carrots (peeled and cut into large pieces); 2 cloves garlic (peeled); 2 6-ounce cans tomato paste; 2 cups dry red wine; 2 cups chicken broth; 6 sprigs fresh thyme; 2 bay leaves; 2 Tablespoons cornstarch; 2-3 teaspoons balsamic vinegar; Salt and pepper (to taste); Creamy Polenta or Mashed Potatoes (for serving)

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Slow Cooker Short Ribs (Fall-Apart Tender Red Wine Braised)

Fall-apart tender short ribs made in the slow cooker.

Rezept

Main Course

Vorbereitung ca. 15 Minuten

Zutaten:

4 Tablespoons olive oil (divided)
6-8 bone-in beef short ribs (about 5 pounds)
1 onion (cut into large pieces)
2 stalks celery (cut into large pieces)
3 carrots (peeled and cut into large pieces)
2 cloves garlic (peeled)
2 6-ounce cans tomato paste
2 cups dry red wine
2 cups chicken broth
6 sprigs fresh thyme
2 bay leaves
2 Tablespoons cornstarch
2-3 teaspoons balsamic vinegar
Salt and pepper (to taste)
Creamy Polenta or Mashed Potatoes (for serving)

Arbeitsschritte:

Dry the 6-8 bone-in beef short ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to a large heavy skillet or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.
Puree all vegetables and 2 cloves garlic in a food processor or blender until finely chopped into a thick paste. Once ribs are browned, remove the ribs to a plate. Drain the fat from the skillet and add remaining 2 Tbsp. olive oil.
Add the pureed vegetables and season generously with salt. Brown over high heat, stirring occasionally, for 5 to 7 minutes.
Add the 2 6-ounce cans tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the 2 cups dry red wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Once reduced, add the vegetable mixture to your slow cooker along with the 2 cups chicken broth. Stir to combine. Nestle the short ribs and any accumulated juices in the pot. Add the 6 sprigs fresh thyme and 2 bay leaves.
Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on LOW or 5 to 6 hours on HIGH.
Remove the ribs to a plate and tent with foil. Use a spoon to skim excess fat from the top of the vegetable mixture. Mix the 2 Tablespoons cornstarch with 2 TBSP cold water until a paste forms, then add it to the slow cooker. Remove the lid and cook on HIGH for 5-10 minutes longer, to allow the sauce to further reduce.
Season the sauce to taste with salt and pepper, and add the 2-3 teaspoons balsamic vinegar.
Serve the ribs on top of creamy polenta or mashed potatoes with additional braising liquid.