Slow Cooker Red Wine Braised Short Ribs Boneless Food

SLOW-COOKER SHORT RIBS IN RED WINE

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Add beef ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned.
• Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place tomatoes, onion and tomato paste; stir to combine. Add ribs, wine, broth and Worcestershire sauce.
• Cover; cook on Low heat setting 7 to 9 hours.
• Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs.

SLOW COOKER RED WINE BRAISED SHORT RIBS {BONELESS}

Steps:

• Heat 1 tbsp of olive oil in a large sauté pan over medium-high heat
• Working in batches season short ribs with salt (pepper optional) and cook them for 1-2 minutes on each side until a dark golden brown crust forms - transfer seared ribs to the slow cooker
• While the short ribs are searing, mince garlic, measure and whisk remaining ingredients together
• After you have moved all the seared ribs to the slow cooker add the red wine mixture to your pan, scrap off all of the bits that are stuck to the pan and simmer for 2-3 minutes
• Pour wine mixture to slow cooker
• Add herbs if using and cover and cook on low for 8 hours
• Keep short ribs whole or shred short ribs into desired size to soak up juices - option to remove herb sprigs or leave
• Serve over your choice of grain or vegetable purée using the braising liquid as a sauce
• Optional: Sprinkle with parmesan
• Tip! If I am serving it with pasta (1/2lb) or regular gnocchi (1lb) I usually make either a roasted vegetable (1lb of cauliflower, broccoli , string beans, Brussels sprouts..) or to make it super easy I serve it with a large fun bagged salad!

RED WINE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

WINE BRAISED BONELESS SHORT RIBS

Steps:

• Preheat oven to 350°F.
• Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
• Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
• Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
• Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
• Add wine and reduce by half.
• Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
• Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
• Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
• Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

CROCK POT BRAISED BEEF SHORT RIBS WITH RED WINE

Steps:

• Gather the ingredients.
• Sprinkle short ribs with salt and pepper.
• Heat vegetable oil in a large skillet or sauté pan over medium heat. Add short ribs and cook for about 10 minutes, turning to brown all sides. Remove to slow cooker insert.
• Add celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken or veal stock, and thyme. Bring mixture to a full boil.
• Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours, until meat is very tender. Alternatively, cook on high for about 3 to 5 hours.
• Remove short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.
• Strain cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste sauce and season with salt and freshly ground pepper, as needed.
• Pour sauce over short ribs and serve immediately; or return to the slow cooker and keep warm until serving time.
• Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy.