Short Ribs with Red Wine Sauce {Slow Cooker Recipe}

Short Ribs with Red Wine Sauce

From Slow Cooker Revolution 

Ingredients:

• 2 tbs extra-virgin olive oil
• 2 onions, minced
• 2 carrots, peeled and cut into 1/4 inch pieces
• 1 celery rib, minced
• 1/4 cup tomato paste
• 6 garlic cloves, minced
• 1 1/2 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 1/2 inch chuncks
• Salt and Pepper
• 1/2 cup minced fresh parsley

Preparation:

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.