Crock Pot Short Ribs With Red Wine Recipes

SLOW-COOKER SHORT RIBS IN RED WINE

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.

RED WINE BRAISED SHORT RIBS

Steps:

• Preheat oven to 325 degrees F.
• Pat ribs dry with paper towels and season with salt and pepper on all sides.
• Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
• Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

SLOW-COOKER SHORT RIBS

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.

SLOW COOKER SHORT RIBS

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.

CROCK POT SHORT RIBS IN RED WINE SAUCE OR STOVE TOP

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.

SLOW-COOKED BEEF SHORT RIBS WITH RED WINE SAUCE

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 RANCH SHORT RIBS

Steps:

• Place short ribs in a Glad® zipper bag and sprinkle with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Seal and toss until the short ribs are evenly coated.
• In a large pot or Dutch oven, heat the olive oil until very hot but not smoking. Brown the short ribs on all sides (you may need to do this in two batches), about 10 to 12 minutes total.
• Transfer to a slow cooker. Nestle the onions in and around the short ribs. Mix the red wine and mustard together and pour over the top. Cover the slow cooker.
• Cook on low for 8 hours or high for 4 hours. Skim as much fat as possible from the top. Season with salt and pepper. Serve over noodles, rice or potatoes.