Red wine beef short ribs - slow cooked. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Get the best option for your budget. Find the best Beef Ribs for the money.

Select good meaty short ribs on the bone for the best flavor. Add beef ribs; sprinkle with salt and pepper. Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you'd tried these, try the BBQ Beef Ribs next!) Braised Beef Short Ribs - easy and luscious! You can cook Red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Red wine beef short ribs - slow cooked

It's 700 g of beef short ribs.
It's 500 ml of beef stock.
You need 500 ml of full body wine (Merlot or Cabernet but nothing expensive).
Prepare 1 of large onion.
You need 2 of carrots.
It's 2 of celery sticks.
It's 3 of garlic gloves.
Prepare of Salt.
Prepare of Pepper.
Prepare of Olive oil for cooking.
It's of Thyme.
Prepare 3/4 of bay leaves.
Prepare 50-70 g of tomato purée.

It looks like a lump of coal. How to Make Slow Cooker Beef Short Ribs. You start this recipe by searing the ribs on all sides on high heat, to lock in the flavor and begin the maillard reaction that will infuse incredible flavor into the sauce. Next, saute the vegetables in the same pan, to start creating a depth of flavor.

Red wine beef short ribs - slow cooked instructions

Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side.
Start by chopping the onions and the garlic onion and celery quite thin.
In a cast-iron or ovenproof pan put some oil and on the high heat braise the beef until golden on all sides. When done remove from the pan.
In the same pan leaving the meat juice add the onion and garlic and cook for a couple of minutes until soft. Now add the carrots and celery and cook for 5 minutes.
Now add the tomato purée cook for a couple of minutes. Now add the beef stock and the wine add the meat back into the pot and ensure that the meat is fully submerged by the liquid. Add the bay leaves in thyme..
Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone.
Serve hot with rice or mash potatoes.

Dry short ribs with paper towels and season with salt and pepper. Repeat with remaining tablespoon oil and remaining short ribs; transfer to slow cooker. Transfer browned short ribs to a large plate and continue with remaining ribs. When the short ribs are ready, remove from the oven and transfer to a serving dish. Add carrots, broth, thyme and bay leaf to ribs.