Short ribs with red wine sauce is a rich, hearty dinner recipe, made easily in your slow cooker.
We have had a rash of abnormally warm weather this winter which is making things hard between my slow cooker and me. I would normally love this time of year, all of the slow cooker recipes, hearty and thick meals. Gotta put on my winter weight and all, right?
But unseasonably warm days have me walking around with no need for those heavy winter coats craving the smoke and fire of the grill. I want burgers, steak, corn on the cob and other summer time foods. It takes recipes like short ribs with red wine sauce to ground me. My winter fling with the slow cooker can only last so long and I need to stop and appreciate it. It's a grass is always greener sort of thing. One that I am finding hard to remember this season. Give me a little snow and it will all come rushing back to me.
Not that I haven't been known to grill in the snow...
Short Ribs with Red Wine Sauce
- 2 tbs extra-virgin olive oil
- 2 onions, minced
- 2 carrots, peeled and cut into ¼ inch pieces
- 1 celery rib, minced
- ¼ cup tomato paste
- 6 garlic cloves, minced
- 1 ½ cup dry red wine
- 1 (28 oz) can diced tomatoes, drained
- 1 (28 oz) can tomato puree
- 2 bay leaves
- 3 lbs boneless beef short ribs, trimmed and cut into 1 ½ inch chuncks
- Salt and Pepper
- ½ cup minced fresh parsley
Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, carrots, celery, tomato paste, and garlic and cook until vegetables are softened and lightly browned, 8 to 10 minutes. Stir in wine, scraping up and browned bits, and simmer until thickened, about 6 minutes; transfer to slow cooker.
Stir diced tomatoes, tomato puree, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Let sauce settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Break up pieces of beef with spoon (I used a fork, not sure how I'm breaking beef with a spoon. I'm not the Sheriff of Nottingham after all...) Before serving, stir in parsley and season with salt and pepper to taste.
I served this with Trader Joe's Spinach and Chive Linguine.
This recipe makes enough short ribs to sauce 3 pounds of pasta.
That being said, I cut everything in half because there is no way Handsome and I need three pounds of pasta. Ever.
Belinda @zomppa says
It is warmer, so when it gets a bit colder, I'm cold!! I love these fall-off-the-bone ribs.
Blog is the New Black says
Lloyd would LOVE this!
Fabulous short ribs, Kita! We've finally had a string of cold days...this would be a perfect dinner!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
Well, it's sitting at 26 degrees right now, so you're more than welcome to come over and make this for dinner! It looks fantastic. I love slow cooked beef ribs. C'mon, let Handsome eat the pasta; it's spinach so it's good for him. 🙂
Toby @ Plate Fodder says
Hearty beef and noodles - what's not to love? I bundled up here in balmy 20 degrees - ship a little of that this way!
Everytime I see an awesome slow cooker recipe like this I tell myself I need to pull out my slow cooker more often. One of these days I will listen.
I know there are some short ribs somewhere in that freezer. Thanks for this recipe! (It had been un-normally warm here too UNTIL today. Now it is snowing!!!!!!
Feast on the Cheap says
I love short-rib pasta....such a treat. This is a fabulous winter dinner!
Aw, sorry you and your slow cooker aren't spending as much time together as you'd like. But this looks like a phenomenal dish!
Kelsey @ K&K Test Kitchen says
Mmmm short ribs in red wine sauce! Probably one of my favourite dishes!
Wow! No matter the weather, I'd love this one! I'm a fan of my slow cooker and it's nice not to heat up the stove in the summer!
What a versatile dish. It looks so cozy and comforting 🙂 I would be licking my finger after every bite 🙂
Kiri W. says
Mmm, I love the combination of short ribs and red wine! Serving it over green pasta is a gorgeous idea 🙂