Description
Tender beef short ribs slow-cooked in a rich red wine and vegetable reduction. The result is melt-in-your-mouth meat with a glossy, savory gravy.
Ingredients
Scale
- 3–4 lbs beef short ribs, bone-in
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (Cabernet or Merlot)
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Salt and black pepper to taste
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Season short ribs generously with salt and pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Sear ribs for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
- In the same skillet, sauté onions, carrots, and celery for 5 minutes until softened.
- Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in red wine, scraping the bottom of the pan to release browned bits. Simmer for 3 minutes.
- Place seared ribs and sautéed vegetables into the slow cooker. Pour the wine mixture and beef broth over the meat.
- Add thyme and rosemary sprigs. Cover and cook on Low for 8 hours or High for 4-5 hours.
- Remove ribs to a platter. Strain the cooking liquid into a saucepan and bring to a simmer.
- Whisk in the cornstarch slurry and stir until the sauce thickens into a glossy gravy.
- Pour the gravy over the ribs and serve immediately.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American