Slow Cooker Sunday: Short Ribs Braised in Wine
These Short Ribs are ridiculously delicious. They are even better a few days after you make them. If you can wait that long and not eat them.
There are so many people who love the idea of a slow cooker, because it is such a great idea. It is so simple. All you have to do is open the pot, insert the ingredients, cover the pot and turn on the machine. Eight or so hours later, after a hard day at the office or taking care of the kids, you uncover a delicious perfectly cooked meal.
Its a miracle.
Indeed it is. That is exactly how the slow cooker works with most dishes such as soups and other proteins that do not require browning.
However, if it is a deeply flavored meat dish you are looking for, you will need to do a bit more prep work. Brown food certainly does taste good. There is no way you will be able to brown your meat or vegetables in the confines of a moist slow cooker.
At this point you may be asking yourself why anyone would bother to make short ribs with a slow cooker if it requires so much hands on effort? The answer is simple, nothing beats the low and steady temperature of a slow cooker when it comes to producing the tastiest and most tender short ribs you have ever eaten.
Red Wine Braised Slow Cooker Short Ribs
5 lbs bone in short ribs
1 tablespoons salt
1/2 tablespoon pepper
5 tablespoons all purpose flour
3 tablespoons vegetable oil
1 1/2 cups sliced yellow onion
1/2 lb crimini mushrooms quartered
2 tablespoons minced garlic
2 tablespoons tomato paste
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
2 cups red wine (I used Cote de Rhone)
1 chicken bouillon cube
2 cups water
Season your ribs with the salt and pepper. sprinkle with the 5 tablespoons flour.
In a large skillet over high heat add the oil and half the ribs. Reduce the heat to medium and cook until the ribs are browned on all sides, about 3 minutes. Transfer the ribs to the slow cooker and repeat the process. When all the ribs are in the slow cooker, reduce the heat in the skillet and add the onion and mushrooms. Stir occasionally until golden brown about 20 minutes. Add the garlic and cook for another minute. Stir in the tomato paste, thyme and bay leaf and saute for another few minutes. Transfer the vegetable mixture to the slow cooker.
Return the skillet to medium hit heat and add the wine, bouillon and water. Bring wine to a boil and allow to reduce for about 10 minutes. Scrape up the bits on the bottom of the pan with your spatula. Transfer the liquid to the slow cooker and cover. Cook on low for 8-9 hours or on high 4-5. The meat should be very tender and falling off the bone.
Serve with Mashed Potatoes or Rice.
Peace be with you,