Slow Cooker Boneless Beef Short Ribs

Red wine gives a deep, dark color and flavor, and fall-off-the-bone tenderness in these succulent Slow Cooker Boneless Beef Short Ribs.

Red wine gives a deep, dark color and flavor, and fall-off-the-bone tenderness in these succulent Slow Cooker Boneless Beef Short Ribs.

Slow Cooker Boneless Beef Short Ribs
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 2 ½ cups Cabernet Sauvignon
  • 2 ½ lbs boneless beef short ribs
  • 1 shallot, minced
  • 1 Tablespoon canola oil
  • 1 cup vegetable broth
  • 2 Tablespoons brown sugar
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Wondra or all purpose flour
  • 1 1/2 teaspoons celery salt, divided
  • 1 teaspoon fresh ground black pepper, divided
Instructions
  1. Heat the oil in a skillet over high heat. When hot, add the short ribs.
  2. Sprinkle some of the celery salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side.
  3. You want them very nice and caramelized.
  4. After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker.
  5. Reduce heat to medium and add the minced shallots.
  6. Sauté for about three minutes until tender, then add the tomato paste. Mash the tomato paste into the onions using a rubber spatula and continue to sauté on medium heat for another two minutes.
  7. Pour the wine and the vegetable broth into the skillet and stir.
  8. Add the brown sugar, a teaspoon of celery salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.
  9. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top.
  10. Place lid on slow cooker and cook on HIGH for four hours or on LOW for eight hours.
  11. When done, the meat should literally be falling off the bone.
Notes
13 pp per serving

I always had this image of short ribs.  Not a good image either.  Not only that, but for some reason, I could only remember the short-ribs my mom made.  Which, by the way, I secretly loved.  My brother and sister didn’t like them so I pretended that I didn’t like them either.  But on the nights they weren’t around and mom made them, I would devour them.

Red wine gives a deep, dark color and flavor, and fall-off-the-bone tenderness in these succulent Slow Cooker Boneless Beef Short Ribs.Years would pass before I would even think about making short ribs again.

I gotta tell ya, this red wine version is definitely bold and flavorful.

Red wine gives a deep, dark color and flavor, and fall-off-the-bone tenderness in these succulent Slow Cooker Boneless Beef Short Ribs.We enjoyed it with a cauliflower dish coming to the blog soon.

Thanks for stopping by and have a great day.

Marlene

 

 

 

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Slow Cooker Boneless Beef Short Ribs — 4 Comments

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