Recipe: Delicious Red wine beef short ribs - slow cooked

Red wine beef short ribs - slow cooked. Make Cooking With Your Slow Cooker Even Easier With McCormick® Slow Cooker Sauces. Enjoy The Whole New Range Of Slow Cooker Recipes. Try Now Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice.

Add beef ribs; sprinkle with salt and pepper. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. The process of slow cooking these short ribs creates the most amazing red wine sauce. You can cook Red wine beef short ribs - slow cooked using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red wine beef short ribs - slow cooked

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

You will impress yourself with your cooking skills once you've made this. » If you like this recipe, you'll also love our Beef Ragu and Pappardelle Pasta. You probably already know that short ribs are one of the best cuts of beef for braising. 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.

Red wine beef short ribs - slow cooked step by step

1. Pre-heat the oven on around 150°C. Prepared the beef stock as well in 500 ml of water and leave on the side.
2. Start by chopping the onions and the garlic onion and celery quite thin.
3. 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.
4. 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.
5. 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..
6. Transfer the pot into the oven and cook for about 2.5 hours or until the meat falls of the bone.
7. Serve hot with rice or mash potatoes.

Transfer browned short ribs to a large plate and continue with remaining ribs. In batches, brown short ribs just on meaty sides. 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. Swirl the red wine, broth, or water in the hot skillet and scrape up the browned bits.