Slow Cooker Red Wine Braised Beef Short Ribs

There is nothing better than coming home to a meal that is already 80% complete. Toss these ingredients in the slow cooker first thing in the morning and let them cook while you work. No stirring, monitoring or involvement needed. To reduce the work further you can skip the flouring and searing step. You will lose a little thickness in the liquid reduction and you won’t have as much caramelization on the meat, but it will still taste delicious.

INGREDIENTS
1 Cup All-Purpose Flour*
1 Tsp Sea Salt*
1 Tsp Freshly Ground Black Pepper*
3 Lbs. Beef Short Ribs (Bone-in)
¼ Cup Canola Oil*
½ Yellow Onion, Cut into large chunks
2 Large Carrots, Cut into large chunks
2 Stalks Celery (Leafs on if there are any)
1 ½ Cups Red Wine (Cabernet Sauvignon recommended)
2 Cups Sodium Free Beef Stock
½ Cup Apple Cider
4 Tbsp Worcestershire Sauce
4 Large Garlic Cloves, largely chopped
1 Tsp Fresh Ginger, finely chopped
1 Cup Brown Sugar
1 Tbsp Paprika
1 Tsp Freshly Ground Black Pepper
1 Tsp Red Pepper Flake

*Note: If you want to skip the step to sear the beef, you can omit the * ingredients and place Ribs directly in the pan on top of the vegetables. Just whisk together all ingredients listed staring with Red Wine above, and pour over Ribs and Vegetables in slow cooker.

DIRECTIONS
1. Pour Flour, Salt and Pepper into a paper sack or large plastic bag. Place ribs in the bag, a few pieces at a time, close bag and shake to coat thoroughly with flour mixture.
2. In a large skillet over medium high heat bring Canola Oil to high temperature. (Put a little water on your fingers and flick into oil, when it is hot the water will sizzle quickly). Place ribs in hot oil in batches, as they will fit, cooking each side for about 5 minutes each until dark brown.
3. While Ribs are searing, layer bottom of slow cooker with Onions, Carrots and Celery. When ribs are finished cooking layer them on top of vegetables.
4. Once all ribs are cooked reduce skillet heat to medium. Add Red Wine to pan and whisk to deglaze any remaining flour mixture in the pan. Add remaining ingredients to pan: Beef Stock, Apple Cider, Worcestershire, Garlic, Ginger, Brown Sugar, Paprika, Black Pepper and Red Pepper Flake. Cook until bubbling for two minutes. Stir consistently.
5. Pour liquid mixture over vegetables and ribs. Cover slow cooker and set to cook for 6-8 hours depending on your slow cooker’s settings. Serve warm. Enjoy!

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10 Comments

  1. Tim says:

    These were amazing!!! So juicy and tender!! They were also terrific the next day! Try them with the green chili roasted sweet potatoes. Bam!!

  2. Sharon V says:

    Anyone have any idea on the calories per serving?

    • Jes says:

      Hi Sharon, I don’t have a definitive means to calculate calories for the recipes on this site. However, based on the ingredients included and comparable recipes I would estimate that the calories are about 350 calories per 5 oz. serving.

  3. Gail Baker says:

    Do you cook the ribs on low or high? It says depending on your slow cooker’s setting. I don’t understand what that means.

    Thanks, Gail

    • Jes says:

      Hi Gail, thanks so much for asking. Slow cookers vary in terms of how they allow you to set the temperature, so it is difficult to be exact for all models. However, this beef cooks best and is most tender when cooked over lower heat for a long period of time. I set my slow cooker on low heat and cook the ribs for 8 hours. They turn out lovely. If you have less time, it will still turn out great on a shorter setting of 4-6 hours on a high or medium heat. Hope that helps!

  4. would this feed four hungry people if served with potatoes and a veggie?

    • Jes says:

      Hi Elva,in my experience this easily feeds 4 people. It depends on the size of appetites, but this is quite a bit of meat. Just serve a few tasty vegetable side dishes and everyone should be happy! :)

  5. Jonathan says:

    When you say 1/2 cup of apple cider, you mean apple cider vinegar or just cider?

    • Jes says:

      Hi Jonathan, Just Apple Cider, not the vinegar for this recipe. If you don’t have access to Cider then Apple Juice is an OK substitute, too. Thanks! :)

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    About the Author – Jes

    About the Author – Jes

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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