Crock Pot Short Ribs In Red Wine Sauce Or Stove Top Recipes

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SLOW-COOKER SHORT RIBS IN RED WINE



Slow-Cooker Short Ribs in Red Wine image

Make succulent short ribs the easy, no-fuss way in a slow cooker with a rich tomato, wine and Progresso® beef broth sauce - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h35m

Yield 6

Number Of Ingredients 12

2 tablespoons olive or vegetable oil
3 lb bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) stewed tomatoes, undrained
1 medium onion, chopped (1/2 cup)
2 tablespoons tomato paste
1/2 cup red wine or Progresso™ beef flavored broth
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Add beef ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned.
  • Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place tomatoes, onion and tomato paste; stir to combine. Add ribs, wine, broth and Worcestershire sauce.
  • Cover; cook on Low heat setting 7 to 9 hours.
  • Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs.

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 1/2 g

CROCK POT SHORT RIBS IN RED WINE SAUCE OR STOVE TOP



Crock Pot Short Ribs in Red Wine Sauce or Stove Top image

The meat on the bone is so rich in flavor, and because short ribs are fairly fatty, they are always moist.

Provided by Olha7397

Categories     One Dish Meal

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 (14 g) package porcini mushrooms or 1 (14 g) package shiitake mushrooms, dried
3 lbs beef simmering beef short ribs
1 tablespoon vegetable oil
2 cups button mushrooms
2 onions, chopped
3 garlic cloves, minced
2 carrots, diced
1 tablespoon crumbled dried rosemary
3/4 teaspoon salt
1/2 teaspoon pepper
1 (28 ounce) can diced tomatoes, 796 ml
3/4 cup red wine (or 3/4 cup beef stock and 1 tbsp. wine vinegar)
2 tablespoons tomato paste
1/4 cup all-purpose flour
2 tablespoons balsamic vinegar or 2 tablespoons wine vinegar
1/3 cup water
2 tablespoons chopped fresh parsley

Steps:

  • In measuring cup, pour boiling water over porcini mushrooms; let stand for 20 minutes. Strain, reserving liquid. I like to strain the liquid through a paper towel lined sieve, because of the sand in the liquid from the mushrooms. Set mushrooms and liquid aside.
  • Cut ribs into 2 bone pieces. Broil, turning once, until browned, 5 minutes. Place in slow cooker.
  • In skillet, heat oil over medium high heat; sauté porcini and button mushrooms, onions, garlic, carrots, rosemary, salt and pepper until softened, 5 minutes. Scrape into slow cooker. Add tomatoes.
  • Whisk together soaking liquid, wine and tomato paste; pour into slow cooker. Cover and cook on low for 7 to 8 hours or until meat is tender. Skim off fat.
  • In small bowl, whisk together flour, vinegar and 1/3 cup water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley. Makes 6 to 8 servings.
  • VARIATION: Stove Top Short Ribs in Red Wine Sauce: Follow recipe as directed, using Dutch oven instead of slow cooker; cover and simmer over medium low heat until ribs are tender, about 2 hours. Skim of fat. Reduce flour to 2 tablespoons and water to ¼ cup; whisk into pan and simmer until thickened, about 5 minutes. Stir in parsley.
  • Canadian Living Make it Tonight.

Nutrition Facts : Calories 1010.5, Fat 85.1, SaturatedFat 36.2, Cholesterol 172.4, Sodium 471.7, Carbohydrate 19.1, Fiber 3.8, Sugar 8.2, Protein 36.2

SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE



Slow-Cooked Beef Short Ribs With Red Wine Sauce image

Yum! The smell of these ribs simmering all day is just mouthwatering! Make sure to serve with a big loaf of crusty bread to mop up every last bit of the sauce!

Provided by Meredith .F

Categories     Meat

Time 6h25m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons flour
1 teaspoon salt
1/8 teaspoon ground black pepper
4 lbs beef short ribs
2 tablespoons extra virgin olive oil
2 onions, sliced
1 cup red wine
1 cup chili sauce
6 tablespoons brown sugar
6 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon chili powder
4 tablespoons flour
1/2 cup red wine

Steps:

  • Mix flour, salt & pepper. Coat ribs with the mixture.
  • In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
  • In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
  • Cover & cook on low for 6 hours.
  • Remove ribs to a platter and keep warm.
  • Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
  • Pour sauce over ribs and serve immediately!

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Provided by lgmarge

Categories     Main Dish Recipes     Rib Recipes

Time 5h15m

Yield 8

Number Of Ingredients 9

cooking spray
3 ribs celery, sliced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can water

Steps:

  • Prepare a slow cooker crock with cooking spray.
  • Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  • Cook on High until the ribs are fork-tender, 5 to 7 hours.
  • Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

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