Slow Cooker Short Ribs – Made with red wine and delightful herbs.These ribs are so tender they fall off the bone! An easy weeknight dinner idea.
Slow Cooker Short Ribs
These slow cooker short ribs are made with red wine and delightful herbs. This delicious dish falls off the bone creating tender flavorful beef that requires very little prep. It’s the perfect Sunday night dinner idea idea and is also perfect for entertaining. Serve it with mashed potatoes, rice or any other starch and you’ll have a full meal.
I am loving my slow cooker! Throw a bunch of ingredients in, turn it on and he does all of the work. The smells from my kitchen linger all day and makes me want to dream of dinner time.
My favorite thing to cook inside it has got to be beef. It just comes out so juicy, tender and with a great sauce. Braising it’s definitely the way to go. The secret is to sear the meat in a skillet first before putting it inside the crock pot.
The only problem with my crock pot is that is a tad small. I am thinking in investing in a bigger one so I can make extra for leftovers. There are so many models to choose from that it’s hard to make up my mind. If you have one that you love please let me know.
This week’s things are starting to slow down. My husband is not racing, I don’t have any blogging events, so I am just looking forward to keep on cooking and testing out new recipes. Last week they had fun with the
Last week they had fun with the Guinness Beer bread and slow cooker beef roast. Also, I am making my monthly stock from scratch. I freeze them out in little containers so my daughters have soup all month long. They love eating it with letter-shaped pasta.
I hope you can make this delicious Slow Cooker Short Ribs at home. If you do, please come back and let me know how it comes out.
- 8 Short Ribs
- 2 Teaspoons Tomato Sauce
- 1 Cup Beef Stock
- 1 Cup Red Wine
- 2 Springs of Thyme You may use dry
- 2 Leaves Bay
- 2 Onions chopped
- 1 Tablespoon Olive Oil
- 1 Teaspoon Cornstarch optional
- Salt and Pepper To Taste
Using a skillet, heat the Olive Oil on medium high heat
Using a paper towel, dry the short ribs. Season liberally with salt and pepper on both sides
Brown the short ribs on the olive oil on each side. Work in batches to avoid overcrowding the pan
When short ribs are browned, remove from skillet and add them to the slow cooker
Meanwhile, reduce the heat to medium and add the onions to the skillet. Stir until the onions soften
Add the tomato sauce, thyme, wine and stock until the mixture comes to a boil. Season with salt and pepper
Pour the sauce on top of the beef and add the bay leaves
Place a lid on the slow cooker and cook on low for 6-8 hours or until the beef falls off the bone
Remove the beef and remove the grease and bay leaves from the sauce
Pour the sauce in a small pan
Using 1-2 tablespoons of sauce, mix the cornstarch in a small bowl and add it to the small pan
Let the sauce come to a boil and pour it on top of the beef