Slow Cooker Beef Short Ribs In Wine Sauce Food

BEEF SHORT RIBS IN CINNAMON & RED WINE SAUCE

Steps:

• In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
• Add the cooking oil and the cumin seeds.
• Let the seeds sizzle for 30 seconds.
• Smell the cinnamon bark before adding to the pot.
• If it's very strong, break the bark in ½ and only use half.
• If it's not strong enough, add ½ bark.
• Add the onions& sauté until the onions are medium brown in colour.
• Smell for the cinnamon throughout the cooking process.
• You should smell a mild cinnamon flavour instead of a strong one.
• If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
• Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
• The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
• Temporarily lower the heat and add the tomatoes and all of the remaining spices.
• Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
• Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
• This will take about 10 to 15 minutes.
• If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it's about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
• Do not add water.
• This is meant to be a rich curry.
• Stir in the stock and red wine and bring to a boil.
• Reduce heat to low.
• Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
• Add the short ribs and stir well.
• Bring back to a boil.
• Reduce heat to low.
• Cover and simmer the short ribs until the meat completely separates from the bone.
• This will take approximately 4 hours and you will need to stir occasionally.

CHIANTI BRAISED SHORT RIBS CROCK POT

Steps:

• Season the short ribs with salt and pepper.
• In a large skillet, heat the oil over med high heat.
• Working in batches, add the ribs and cook, turning often, until browned, 7 to 10 minutes.
• Transfer to a large slow cooker.
• Pour off all but 1 tbls fat from the skillet.
• Add the onion and garlic and cook, scraping up any browned bits, until slightly softened, about 4 minutes.
• Stir in the wine and tomatoes and bring to a boil.
• Transfer the mixture to the slow cooker and cook on low heat until tender, about 6 hours.
• Transfer the ribs to a platter and cover to keep warm.
• Strain the cooking liquid into a large measuring cup and skim off as much fat as possible from the surface.
• Transfer to a saucepan, bring to a boil and cook until reduced to about 1 cup.
• Whisk in the tomato paste and season with salt and pepper.
• Spoon the sauce over the ribs.

SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE

Steps:

• Mix flour, salt & pepper. Coat ribs with the mixture.
• In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
• In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
• Cover & cook on low for 6 hours.
• Remove ribs to a platter and keep warm.
• Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
• Pour sauce over ribs and serve immediately!

SLOW-COOKER SHORT RIBS SANDWICH

Steps:

• Place ribs in slow cooker; top with onion wedges.
• Combine wine, garlic, Worcestershire sauce and 1 tsp salt in small bowl; pour over ribs. Cover and cook on low 9-12 hours or until meat is very tender and falls away from bones.
• Meanwhile, combine all sauce ingredients in small bowl. Cover and refrigerate.
• With tongs or slotted spoon, place ribs and onions in shallw pan; remove bones and fat.
• Slice or pull meat apart. Moisten meat mixture with cooking juices as desired. Discard remaining cooking juices or reserve for another use.
• Place meat in rolls; top with sauce.

SLOW-COOKER BEEF SHORT RIBS

Steps:

• Put flour, salt and pepper in a bag.
• Add ribs and shake to coat.
• Brown ribs in butter in a lg skillet.
• Put in slow cooker.
• In same skillet, combine remaining ingredients.
• Bring to a boil, stirring.
• Pour over ribs.
• Cover and cook on low for 9 hours.

CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY

Steps:

• For Beef:.
• Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
• Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
• For Gravy:.
• To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

BRAISED BEEF SHORT-RIBS WITH RED WINE SAUCE

Steps:

• Preheat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Add the onion, peppers, carrots, celery, and teaspoon of salt. Cook until the onion is softened and translucent.
• Add the tomato paste and garlic and cook 2 minutes. Place the short ribs into the pot and toss in the bay leaves and thyme. Pour the wine and broth over the meat. Cover and put into the oven, cook for 4 hours.
• Remove the pot from the oven onto a stovetop burner. Remove the meat and meat to a plate to cool. Skim the fat off the top of the liquid in the pot.
• Turn the burner to simmer, remove bay leaves, and allow the liquid to simmer uncovered while you separate the meat from the bones and fat. Add the meat back to the pot and continue to simmer until reduced slightly, about 10 minutes.
• Salt and pepper to taste and stir in the parsley.