Richly satisfying and beefy, our easy short ribs are also deeply comforting with a reduced wine sauce and loads of veggies to stave off any guilt you may hold while hibernating from the frigid winter temperatures. Sear your short ribs and vegetables, transfer to your slow cooker and tuck in.
Slow Cooker Short Ribs with Reduced Wine Sauce and Vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus 3-6 hours in the slow cooker)
4 lbs short ribs cut into 2- to 4-inch pieces
1 ½ tsp each kosher salt and coarsely ground black pepper, divided
1 Tbsp canola oil
2 carrots, cut in thirds
2 onions, quartered
1 head garlic, halved crosswise
2 Tbsp tomato paste
3 cups full-bodied red wine (like Cabernet Sauvignon)
2 sprigs rosemary
6 sprigs thyme
2 bay leaves
2 cups no-salt added beef broth
12-14 small cremini mushrooms
1. Sprinkle short ribs with salt and pepper on both sides. Heat oil in large Dutch oven over medium-high heat. Add ribs and cook in batches, turning to brown all over, 6 to 8 minutes. Transfer to slow cooker insert.
2. Add carrots, onions, garlic, rosemary, thyme and bay leaves to same Dutch oven and cook, turning carefully until browned, 4 minutes. Add tomato paste in centre of pan and cook, stirring until fragrant, 30 seconds. Stir in wine and broth; bring to a boil.
Tip: For a tomato based short rib ragout, add 1 can of good-quality plum tomatoes in place of beef broth. Remove the bones after removing from slow cooker and use 2 forks to shred the meat for a lovely rich ragout.
3. Pour vegetable mixture over ribs. Cover and cook on low until meat is very tender, on low for 6 to 8 hours or on high for 3 to 5 hours, adding mushrooms the last hour (if using).
4. Remove short ribs and vegetables to a large bowl and cover. Strain sauce into medium pot and skim fat. Add mushrooms and bring to a boil over medium-high heat and reduce to half, about 2 cups. Add short ribs and vegetables to pot and serve with mashed potatoes or potato gratin.
Tip: For ease of skimming, let the wine sauce and fat sit overnight in the refrigerator. Pour remaining wine sauce over ribs.