This is dude food.
Total and complete dude food.
In fact, I think Adam almost proposed to me all over the other night after I served him these beef short ribs, sitting on a creamy mound of Parmesan risotto. I’m completely serious. The short ribs were so tender the meat fell right off the bone, no knives required! Just another reason why my slow cooker is my absolute favorite cooking appliance. There’s no way you can get meat this tender without one.
I developed this recipe for Barefoot Wine and admittedly, had a bit of a heavy hand pouring the Cabernet. There’s no such thing as too much wine, right? Right.
Here’s everything you need. Now, this isn’t one of those slow cooker recipes where you just throw every ingredients in the pot and run. You’ve gotta do a little prep work here but the final result is definitely worth your time. The flavor that comes from taking a few extra minutes to brown your short ribs before sticking in the slow cooker makes it worth it.
After browning your short ribs, you mix up the red wine sauce on the stove then pour over the short ribs in the slow cooker. Then, let ’em simmer away all day long…or all night long! Nothing like waking up to the smell of ribs cooking. Heh.
These are super duper tender and I like to serve them on top of risotto — or mashed potatoes, if you prefer! The other night I made some risotto with the rest of the beef broth and lots of Parmesan cheese to go with these. Add a salad and you’re good to go. Ultimate comfort food right here.
Happy Weekend, party people!
Slow Cooker Beef Short Ribs in Cabernet Sauce
3 ½ lbs beef chuck short ribs
2 whole shallots, minced
3 stalks celery, diced
2 tbsp vegetable oil
2 ½ cups Barefoot Cabernet Sauvignon
1 cup beef broth
3 tbsp brown sugar
2 tbsp tomato paste
1 ½ tbsp all purpose flour
1 1/2 tsp salt, divided
1 tsp pepper, divided
Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them very nice and caramelized.
After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Saute for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on medium heat for another four minutes.
Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.
Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone.
I like to serve these ribs on top of risotto…or mashed potatoes! Yum.
active time — 25 minutes
total time — 8 hours