Red wine gives a deep, dark color and flavor, and fall-off-
- 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
- Heat the oil in a skillet over high heat. When hot, add the short ribs.
- 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.
- You want them very nice and caramelized.
- After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker.
- Reduce heat to medium and add the minced shallots.
- 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.
- Pour the wine and the vegetable broth into the skillet and stir.
- 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.
- 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.
- Place lid on slow cooker and cook on HIGH for four hours or on LOW for eight hours.
- When done, the meat should literally be falling off the bone.
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.
I gotta tell ya, this red wine version is definitely bold and flavorful.
Thanks for stopping by and have a great day.