Short ribs are always so delicious and I rarely eat them. Usually if I do it is at a restaurant. I decided to try cooking them myself and in the slow cooker. Lately I’ve been cooking a lot in a slow cooker. I own two so I can alternate them if one isn’t clean, but they are the best way to cook hearty, healthy home-cooked meals without taking a ton of kitchen time. Put the ingredients in before the work day starts and when you come home you have a hot, gourmet dinner. It’s basically like magic. Now that I have my slow cooker system going, my goal is to step up the types of meals I make. My go-to is always a soup or chili, but why not make nice restaurant quality meals every once in awhile? It really doesn’t take that much longer when it comes down to it. This short ribs in red wine sauce recipe is a little something I whipped up. The meat is so tender and perfect and the sauce is rich. The best part is it is super simple to prepare. For a quick and impressive dinner after work, serve this up on a bed of risotto. I used pre-made frozen mushroom risotto from Trader Joe’s, sprinkled some grated parm on top, and served a simple salad on the side. And also used the remainder of the bottle of wine to drink with dinner!

Helpful Kitchen Tools: Dutch Oven, Slow Cooker

Short Ribs in Red Wine Sauce
Serves 2
Short ribs cooked in red wine sauce in the slow cooker.
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Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Prep Time
15 min
Cook Time
10 hr
Total Time
10 hr 15 min
Ingredients
  1. 1.5 lbs short ribs
  2. 2 T. olive oil
  3. Salt and pepper
For the sauce
  1. 1.5 C. dry red wine
  2. 1/2 C. chicken broth
  3. 2 T. tomato paste
  4. 1 clove garlic
  5. 3 stalks celery
  6. 1 t. onion powder
  7. 1 t. cornstarch
Instructions
  1. Lightly sprinkle salt and pepper on all sides of short ribs
  2. Heat olive oil in enamel pan or dutch oven over high heat
  3. Once pan is hot, sear all sides of short ribs for about 30 seconds on each side
  4. Transfer meat to slow cooker
  5. Reduce stove heat to medium-high
  6. Saute celery and garlic for a few minutes in the same pan until celery is slightly tender
  7. Sprinkle celery and garlic with onion powder
  8. Add wine to the pan
  9. Dissolve cornstarch into chicken broth and add to the pan
  10. Add tomato paste and stir until combined and bring to a boil
  11. Once boiling, remove pan from heat
  12. Pour sauce over short ribs in slow cooker
  13. Cook on low for about 10 hours until meat is falling off bone and sauce is slightly thickened
Notes
  1. Serve on a bed or risotto or mashed potatoes. Serve with a simple salad on the side and the rest of the bottle of wine you used to make the sauce.
Auntie Jen http://auntiejen.com/