Slow Cooker Red Wine Braised Short Ribs are tender and flavorful making it the perfect Fall or Winter comfort food served with mashed potatoes or your favorite vegetable.
Course: MAIN COURSES/ENTRÉES
Keyword: beef short ribs recipe, how to make red wine gravy, slow cooker braised beef
5 pounds bone-in beef short ribs
1 tablespoon light olive oil
1 red onionunpeeled and quartered
10 cloves garlic , unpeeled
1/8cup parsley (whole leaves)
1 sprig oregano
1 teaspoon Italian seasoning
2 bay leaves
1 1/3cups beef broth
3 1/4 cups red wine
1 tablespoon unsweetened cocoa powder
3tablespoons cornstarch (or flour)
Add the quartered onion, garlic cloves, parsley, oregano, Italian seasoning, and bay leaves to a 6 quart slow cooker.
Season the ribs all over with salt and pepper. Heat the oil in a pan over medium-high heat, Add the ribs and sear on all sides until browned. Add the browned ribs to the slow cooker insert, meat side down.
Pour in the beef broth and red wine, Sprinkle with cocoa powder.
Cook on low for 7-8 hours, or on high for 4-6.
Once done, remove the ribs to a platter. Strain the liquid into a gravy separator or through a mesh colander into a pot.
At this point, once cooled, both the ribs and strained liquids can be refrigerated, covered, for up to 2 days. When ready to serve, remove the fat from the top of the liquids. Pour into a pot and whisk in cornstarch or flour to thicken. Whisk constantly until the gravy comes to boil, then if the ribs need to be reheated add them to the pot, a few at a time, and cook on low heat until hot.
Serve over mashed potatoes, if desired.
Nlutritional information includes the olive oil used for browning and all of the gravy.