Slow Cooker Red Wine Braised Short Ribs – Diethood
This luxurious slow cooker tail of braised ribs with red wine is an idea for dinner! Valentine’s dinner, perhaps? Made with red wine, garlic, herbs, and mushrooms, it’s super stylish, but also very easy, and you can let the slow cooker do all the work. Get ready for delight!
A tender recipe for short slow cooker ribs
If you’re looking for an easy idea for dinner that will impress everyone at the table, look no further, my friends. Even though this short rib recipe involves “fancy” ingredients like red wine 😉, its slow cooker actually does most of the work. Don’t you love it when that happens? I know I’m seriously excited when my kitchen appliances help me make something delicious restaurant-quality without spending all day in the kitchen.
These tender ribs literally falling off the bone are amazing about mashed potatoes, but also about mashed cauliflower! I mean, it’s pure comfort food. Pour yourself a glass of red wine on the side, cava and enjoy all those bold flavors. 🍷
If you ask me, a slice of crusty bread is just what tops off the whole experience. And yes, I’m suggesting a glass of wine with a dish that is cooked in wine. 😋
You have to do something with the leftover wine after making this recipe, right? What are short ribs? 🥂
a special cut of beef, and if you treat them well, they are absolutely delicious. As for beef, short ribs are similar to both chuck and chulet, very tasty and filling.
In this recipe, we will use slow cooking to make the long braising process very easy, and we will give the short ribs the actual treatment with onions, mushrooms, a good Cabernet Sauvignon and many herbs. Recipe ingredients You don’t need many ingredients to make this special dish. 🤤
Most of the ingredients are pantry staples like dried herbs and olive oil
. Short ribs
- : You’ll need three pounds of short bone-in beef ribs, which are about 2.5 inches wide. Don’t get the finely cut rib meat that is intended for barbecues and/or grills.
- Salt and pepper: To taste.
- Olive oil: To sauté.
- Onions: I use two small yellow onions or one large one. You can also substitute white or sweet onions.
- Mushrooms: You will need a pound of baby mushrooms, cut into quarters.
- Garlic: Chop four cloves of garlic, or put them through a garlic press.
- Red wine: For this recipe, I use two cups of Cabernet Sauvignon, or you can use your favorite dry red wine.
- Meat broth: You can use your favorite meat broth. Homemade is wonderful, or you can go with packaged broth; If you do, I recommend using a low-sodium broth.
- Dried herbs: We will use 1/2 teaspoon of dried oregano, thyme, rosemary and marjoram, plus two bay leaves.
- Mashed potatoes or cauliflower puree: to serve.
Which red wine is best
- In general, most cooks agree that you shouldn’t use any wine for cooking that you wouldn’t want to drink. However, other cooks happily use “inferior” wines for cooking and report good results. You decide! This recipe depends on the wine being a dry red, so I recommend Cabernet Sauvignon, Merlot, Pinot Noir or Shiraz.
How to Make Stewed Ribs with Slow Cooking Red Wine
The best thing about this recipe is that it’s very similar to making a pot roast! Super simple. Essentially, all you need to do is brown the meat and then cook it in the wine, broth, and seasonings.
- Short brown ribs: After covering the insert of your slow cooker with cooking spray or oil, season your short ribs with salt and pepper. Then, heat the olive oil in a large 12-inch skillet and brown all over the place. You may have to do this in batches, depending on the size of your pan. Then, place the golden ribs on the insert of the slow cooker and set them aside.
- garlic and mushrooms: Return your pan to the fire, add the onions and cook for 3 minutes. Add the mushrooms and garlic cut into quarters; Cook for 2 more minutes.
- Pan deglaze and seasonal sauce: Once the vegetables have been sautéed, pour the wine into the hot pan and scrape all the golden pieces from the bottom of the pan. Add meat broth and herbs (except bay leaves). Bring to a boil and let simmer for 3 minutes.
- sauce: Pour the red wine mixture over the short ribs, add the two bay leaves, cover and cook in LOW for 9 to 10 hours or in HIGH for 6 to 8 hours.
- Finish and serve: When the ribs are tender and finished cooking, remove them, along with the mushrooms, to a dish. Pour the rest of the cooking liquid through a strainer, remove the fat from the top of the filtered liquid, and then pour the filtered liquid into a jar with sauce.
- Serve the ribs, mushrooms and sauce along with the mashed potatoes.
Slowly cook the ribs in
Tips for success
This dish is easy to make, but it helps to have a little extra information. Read on for my top tips on how to choose delicious short ribs and get the most out of this recipe.
- Know your ribs: When looking for short ribs, keep in mind that there are two ways to cut them. One is the “flanked” style, where each piece is a long, rectangular strip with several short sections of rib bone along the bottom. The other is “English” style, short pieces with a complete rib bone in each. Both cuts work well for this dish, as long as they are relatively thick and thick! Some flank cuts are extra thin and are intended for grilling; Those won’t work well here.
- Know your marblin: The best short ribs are generously veined, and may or may not have a thin fat “cap” on one side. Do not choose short ribs that have a thick layer of fat or excessive marbling; You want them to be nice and fleshy.
- is an option: While some cooks disagree with adding bacon to this dish, I think browning the ribs in bacon fat (if you have any) adds a nice touch, similar to Beef Bourguignon.
Looking for dishes that taste good along with slow cooker ribs? These are the best!
- Homemade rolls: A main course This saucy deserves some bread on the side, don’t you think? I love making a batch of orange-glazed sweet rolls to accompany short ribs. They are indulgent and delicious! This unpan-free cheese bread would also be fabulous!
- How about creamy mashed baked potatoes or instant cauliflower puree
- Roasted vegetables: Which dinner is complete without some lovely vegetables? And roasting them in the style of a tray is very convenient. Try my Easy Oven roasted vegetables and you’ll be hooked!
Mashed potatoes or cauliflower:
What else goes with braised short ribs?
What else goes with braised short ribs?
How about everything! Seriously, this tasty recipe plays well with a smorgasbord of options. Here are a few more of the tasty sides I suggest!
- Yorkshire pudding
- Buttered or rice egg noodles
- Mashed or cauliflower with rice
- Peas with butter
- Steamed asparagus
- A garden salad
- Hot cookies
- Baked apples How to
and reheat leftovers
If you have short slow cooker ribs left over, be sure to store them properly by following these instructions.
- To refrigerate: Store leftovers in your sauce in airtight containers to store food. Short ribs will keep for 3-4 days, if stored properly.
- To reheat: Place the short ribs and sauce in a skillet covered over low heat, until completely hot.
Can short ribs be frozen?
- Yes, you can! Freeze ribs in their sauce, using freezer-safe food storage containers or freezer bags. Remember to leave a small amount of space for the liquid to expand as it freezes.
- Use it within two months for the best flavor and texture.
- Reheat slowly on the stove, in a skillet covered over low heat.
More slow cooker
recipes I have tons more recipes that are easily and conveniently cooked in the slow cooker. Check out a couple of my favorites!
- Pork loin Chili Verde Slow cooker
- Coq Au Vin (Chicken in wine)
- Thick, creamy slow cooker hot chocolate