SLOW-COOKER SHORT RIBS IN RED WINE
Make succulent short ribs the easy, no-fuss way in a slow cooker with a rich tomato, wine and Progresso® beef broth sauce - a delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 7h35m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 1/2 g
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.
Nutrition Facts : Calories 1344 kcal, Carbohydrate 13 g, Cholesterol 387 mg, Fiber 2 g, Protein 101 g, SaturatedFat 39 g, Sodium 442 mg, Sugar 5 g, Fat 92 g, ServingSize 3 to 4 pounds (4 to 6 servings), UnsaturatedFat 0 g
THE BEST SLOW COOKER SHORT RIBS WITH A DELECTABLE RED WINE SAUCE
Richly satisfying and beefy, our easy short ribs are also deeply comforting with a reduced wine sauce and loads of veggies to stave off any guilt you may hold while hibernating from the frigid winter temperatures. Sear your short ribs and vegetables, transfer to your slow cooker and tuck in.
Provided by Soo Kim
Categories comfort food,slow cooker,Winter
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Sprinkle short ribs with salt and pepper on both sides. Heat oil in large Dutch oven over medium-high heat. Add ribs and cook in batches, turning to brown all over, 6 to 8 minutes. Transfer to slow cooker insert.
- Add carrots, onions, garlic, rosemary, thyme and bay leaves to same Dutch oven and cook, turning carefully until browned, 4 minutes. Add tomato paste in centre of pan and cook, stirring until fragrant, 30 seconds. Stir in wine and broth; bring to a boil.
- Remove short ribs and vegetables to a large bowl and cover. Strain sauce into medium pot and skim fat. Add mushrooms and bring to a boil over medium-high heat and reduce to half, about 2 cups. Add short ribs and vegetables to pot and serve with mashed potatoes or potato gratin.
SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE
Yum! The smell of these ribs simmering all day is just mouthwatering! Make sure to serve with a big loaf of crusty bread to mop up every last bit of the sauce!
Provided by Meredith .F
Categories Meat
Time 6h25m
Yield 6 serving(s)
Number Of Ingredients 15
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!
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- Heat the cooking oil in a large saucepan over high heat. Sprinkle the beef ribs with salt and pepper. Add the ribs, meat-side down, to the pan and brown on all sides (about 3 minutes per side).
- Remove from pan. Lower the heat to medium. Add the onion, celery and carrot and saute for 10 minutes. Add the garlic and stir.
- Add the beef broth and use a whisk to get up all the browned bits from the bottom of the pan. Add the tomato paste, red wine and thyme. Stir well.
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