Slow-Cooker Red Wine-Braised Short Ribs
By María del Mar SacasaPublished on October 15, 2019
Time
8 to 9 hours on low or 5 to 6 hours on high
Yield
Serves 4
Slow cooker size
5 to 7 quarts
Ingredients
5 pounds bone-in English-style short ribs, trimmed, meat and bones separated1 tablespoon vegetable oil 2 onions, chopped1 carrot, peeled and chopped1 celery rib, chopped3 tablespoons all-purpose flour 2 tablespoons tomato paste 1 tablespoon minced fresh thyme or 1 teaspoon dried2 cups dry red wine 2 tablespoons balsamic vinegar 2 cups chicken broth 2 bay leaves Salt and pepper 2 tablespoons minced fresh parsley
Before You Begin
Look for short ribs that are well marbled with at least 1 inch of meat above the bone.
Instructions
- 1. Line large plate with double layer of coffee filters. Working in batches, arrange beef bones on prepared plate and microwave until well browned, 8 to 10 minutes; transfer to slow cooker.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, carrot, and celery and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, about 5 minutes; transfer to slow cooker.
- Stir broth and bay leaves into slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. 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.
- Transfer short ribs to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Strain cooking liquid into fat separator and let sit for 5 minutes; discard bones and solids. Combine defatted sauce and parsley in bowl and season with salt and pepper to taste. Spoon 1 cup sauce over short ribs and serve, passing remaining sauce separately.
Time
8 to 9 hours on low or 5 to 6 hours on highYield
Serves 4Slow cooker size
5 to 7 quartsIngredients
5 pounds bone-in English-style short ribs, trimmed, meat and bones separated
1 tablespoon vegetable oil
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups chicken broth
2 bay leaves
Salt and pepper
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
5 pounds bone-in English-style short ribs, trimmed, meat and bones separated
1 tablespoon vegetable oil
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups chicken broth
2 bay leaves
Salt and pepper
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Ingredients
5 pounds bone-in English-style short ribs, trimmed, meat and bones separated
1 tablespoon vegetable oil
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
3 tablespoons all-purpose flour
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups chicken broth
2 bay leaves
Salt and pepper
2 tablespoons minced fresh parsley
Test Kitchen Techniques
Why This Recipe Works
Short ribs are all about the meat and the sauce, so to get a deeply flavored sauce, we first focused on the bones, which we knew were one key to flavor. Not wanting to roast the bones in the oven, we turned to the microwave, which helped in two ways: It rendered out unwanted fat (and short ribs are notoriously greasy), and it gave the bones a roasted flavor, which, in turn, deepened the sauce during the long cooking time. One taste of these long-cooked ribs with their dark, glossy sauce and you'll be glad you put your microwave and skillet to work first.
Before You Begin
Look for short ribs that are well marbled with at least 1 inch of meat above the bone.
Instructions
- 1. Line large plate with double layer of coffee filters. Working in batches, arrange beef bones on prepared plate and microwave until well browned, 8 to 10 minutes; transfer to slow cooker.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add onions, carrot, and celery and cook until softened and lightly browned, 8 to 10 minutes. Stir in flour, tomato paste, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, about 5 minutes; transfer to slow cooker.
- Stir broth and bay leaves into slow cooker. Season short ribs with salt and pepper and nestle into slow cooker. 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.
- Transfer short ribs to serving dish, tent loosely with aluminum foil, and let rest while finishing sauce. Strain cooking liquid into fat separator and let sit for 5 minutes; discard bones and solids. Combine defatted sauce and parsley in bowl and season with salt and pepper to taste. Spoon 1 cup sauce over short ribs and serve, passing remaining sauce separately.
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