Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Slow-cooked to perfection, these short ribs are infused with a rich, savory sauce that melts in your mouth. Ideal for a comforting family dinner or a special occasion, this dish is sure to become a favorite. With minimal prep and a hands-off cooking process, you can enjoy delicious, tender beef ribs with ease.
Ingredients
- 4 lbs beef short ribs
- 1 cup beef broth
- 1 cup red wine
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried thyme
- 2 bay leaves
Servings and Cooking Time
This recipe serves 6. Preparation time is approximately 20 minutes, and cooking time is about 8 hours on low or 4 hours on high.
Nutritional Value
Per serving (1 rib, approx. 6 oz):
– Calories: 450
– Protein: 35g
– Fat: 32g
– Carbohydrates: 10g
– Fiber: 1g
This nutritional information is based on one serving.
Step-by-Step Cooking Process
- Season the short ribs with salt and pepper.
- Heat a skillet over medium-high heat and sear the ribs on all sides until browned.
- Transfer the ribs to the slow cooker.
- In the same skillet, sauté the onions and garlic until soft.
- Add the tomato paste, stirring for a minute.
- Pour in the red wine, scraping up any brown bits from the skillet.
- Add beef broth, soy sauce, brown sugar, thyme, and bay leaves.
- Bring the mixture to a simmer, then pour it over the ribs.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once done, remove the ribs and strain the sauce if desired. Serve hot.
Alternative Ingredients
You can substitute beef short ribs with pork ribs for a different flavor. Additionally, replace red wine with grape juice for a non-alcoholic version or use vegetable broth for a lighter sauce.
Serving and Pairings
Serve these short ribs with creamy mashed potatoes, roasted vegetables, or a fresh green salad. They also pair beautifully with a crusty bread to soak up the delicious sauce.
Storage and Reheating
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave or on the stovetop. This dish can also be frozen for up to 3 months; just ensure it’s well-sealed.
Cooking Mistakes
- Don’t overcrowd the slow cooker; cook in batches if necessary.
- Ensure to sear the ribs for added flavor.
- Avoid skipping the resting time after cooking to enhance tenderness.
- Don’t forget to taste the sauce before serving; adjust seasoning as needed.
- Use a meat thermometer to ensure ribs are cooked thoroughly.
Helpful Tips
- Marinate the ribs overnight for deeper flavor.
- For a thicker sauce, remove the lid during the last hour of cooking.
- Experiment with spices like paprika or cumin for a unique twist.
- Use a slow cooker liner for easy cleanup.
FAQs
Can I use frozen short ribs?
You can use frozen short ribs, but they will require additional cooking time. Ensure they are fully thawed before cooking for even results.
What sides go well with short ribs?
Short ribs pair excellently with sides like creamy polenta, roasted Brussels sprouts, or a classic Caesar salad.
Can I cook short ribs on high heat?
Yes, cooking on high heat is possible, but it may not yield the same tender results as low cooking. Aim for at least 4 hours on high.
How do I know when the ribs are done?
The ribs are done when they are tender and easily fall off the bone. A meat thermometer should read 190°F for perfect doneness.
Can I make this recipe ahead of time?
Absolutely! You can prepare the ribs a day in advance and reheat them for a quick meal. The flavors will deepen overnight.
Conclusion
This Slow Cooker Short Ribs Recipe is a must-try for any meat lover. With its rich flavors and tender meat, it’s perfect for family gatherings or a cozy night in. Enjoy this hassle-free recipe that delivers restaurant-quality results right at home.
Slow Cooker Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs
- 1 cup beef broth
- 1 cup red wine
- 1 onion chopped
- 4 garlic cloves minced
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp dried thyme
- 2 bay leaves
Instructions
- Season the short ribs with salt and pepper.
- Heat a skillet over medium-high heat and sear the ribs on all sides until browned.
- Transfer the ribs to the slow cooker.
- In the same skillet, sauté the onions and garlic until soft.
- Add the tomato paste, stirring for a minute.
- Pour in the red wine, scraping up any brown bits from the skillet.
- Add beef broth, soy sauce, brown sugar, thyme, and bay leaves.
- Bring the mixture to a simmer, then pour it over the ribs.
- Cover and cook on low for 8 hours or high for 4 hours.
- Once done, remove the ribs and strain the sauce if desired. Serve hot.
