I used Cabernet Sauvignon to braise the short ribs, but any good quality dry red wine would do fine.
Cook Time: 7 hours
Total Time: 7 hours
Yield: Serves 4 to 6
- 6 to 8 meaty beef short ribs, bone-in, about 3 to 4 pounds
- salt and pepper
- 2 tablespoons vegetable oil
- 1 cup diced celery
- 1 cup diced or sliced carrots
- 1 1/2 cups chopped onion
- 4 small or 3 medium cloves garlic, sliced
- 2 cups dry red wine, such as Cabernet, Malbec, or Merlot
- 1 1/2 cups veal or chicken broth
- 1/2 teaspoon dried leaf thyme
Heat the vegetable oil in a large skillet over medium heat. Add the shortribs and cook for about 10 minutes, turning to brown all sides. Remove to the slow cooker insert. Add the celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently, until lightly browned, about 8 to 10 minutes. Add the red wine, the veal or chicken broth, and the thyme. Bring the mixture to a full boil.
Pour the hot wine and vegetable mixture over the short ribs in the slow cooker. Cover and cook on LOW for 6 to 8 hours, until very tender.
Remove the short ribs to a serving bowl or platter and keep warm. At this point they will have separated from the bones, so you can discard the bones.
Strain the cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add the juices to a medium saucepan or saucier style pan. Bring to a full boil over high heat. Reduce heat to medium and continue boiling for about 5 minutes, or until reduced by about one-third to one-half, or to about 2 cups of sauce.
Pour the sauce over the short ribs and serve immediately, or return to the slow cooker and keep warm until serving time.
Serve with mashed potatoes or a potato gratin, or serve on open face toasted sandwich buns with some of the sauce mixture.
Serves 4 to 6.
Wine Suggestions: Cabernet Sauvignon, Shiraz, Malbec, Pinot Noir, Zinfandel
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