A little while back I had a craving to use the crockpot. Since the crock is so easy to use, braised short ribs took over the purpose of getting it out of the cupboard and putting it to use. Here is the day’s recipe. Hope you like it.
Slow-Cooked Braised Short Ribs in Red Wine
- Crock pot
- 6 Beef Short Ribs On The Bone
- 2 tbsp Bacon Fat (or any other oil)
Cut to about 1 – ½ Inches:
- 4 Carrots Medium Sized and quartered
- 2 Stalks of Celery
- 1 Yellow Onion Chopped
- 3 Cloves of Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 2 tsp Tomato Paste
- 1 c Beef Stock
- 1 c Red Wine
- 3 Sprigs of Fresh Thyme
- 3 Bay Leaves
- 1 tsp Cornstarch (or more if needed) (optional)
- Season the Short Ribs with salt and pepper.
- In a skillet sear the short ribs in the bacon fat on all sides. This takes about 3 minutes on each side. Brown all sides. Remember, you are not cooking them. They will cook in the slow-cooker. You are just giving them a good dose of brown color.
- When browned, take them from the skillet and put them in the crock pot.
- Take your cut vegetables, onion and garlic and saute them in the skillet to grab some of the flavors of the browned beef. Cook about 5-6 minutes then add them to the crock pot. Note: I add the juices from the skillet also. I like all the flavors. If there is a lot of fat, I will take some of that out. But normally, all the time, I will add the whole skillet to the crock pot.
- Add one cup of beef broth. Add one cup of red wine.
- Add the tomato paste
- Stir it all up to mix all the flavors and the tomato paste in.
Close the lid. Cook on Low.
- About half way through ( a couple of hours of cooking) I check it and give it a good stirI also check to see if I want a thicker gravy at this point. If you want a thicker gravy this is what I do:
- Take a tsp of cornstarch (maybe even tsp) and add it to a half a cup of red wine in a mason jar. Shake it up until it is dissolved and pour it in the crock pot and give it a good stir in. Simple as that you will have a thicker gravy. You can use flour if you do not like cornstarch.
- At about the 4th hour check the meat to see if it is fall-off-the-bone yet. If not, put the top back on and keep cooking. I like fall-off-the-bone when it comes to short ribs. When cooking it gets tougher before it gets tender so just be patient. When done to your liking…
Plate and enjoy!
I opened up a funky You Tube channel to save some space here on WP. I am not a pro there but I have used it in the past. This is taken from my cell phone. I don’t want so many photo gadgets in the kitchen that I can’t move around and cook and share the tale. So here is the real Mrs. Shecky, on cell, talking, and dabbling in the short ribs at Sheckyville 🙂
From Mrs. Shecky’s Kitchen to you,