Slow Cooker Red Wine-Braised Short Ribs
Tender meat in a rich sauce served over buttery mashed potatoes.
Salt and pepper
2 tablespoons vegetable oil
2 onions, chopped medium
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
2 tablespoons tomato paste
1 tablespoon minced fresh thyme or 1 teaspoon dried
3 tablespoons all-purpose flour
2 cups dry red wine
2 tablespoons balsamic vinegar
2 cups low-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley
Arrange beef bones in a dish and microwave until well browned, 10 minutes; transfer to slow cooker.
Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12 inch skillet over medium-high heat until just smoking. Brown short ribs well on all sides, 5-7 minutes; transfer to slow cooker.
Add onions, carrot, celery, tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.
Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Spoon 1 cup sauce over short ribs and serve with remaining sauce.
Recipe adapted from America's Test Kitchen
You can't beat a classic! Buttery mashed potatoes are the perfect bed for short ribs.
4 medium potatoes, peeled and cut in even pieces
1 cup milk, roomtemperature
4 tablespoons butter, room temperature
1 tablespoon kosher salt and 1 teaspoon black pepper
Place potatoes in pan and cover completely with cold water. Heat over high heat until boiling, boil for 10-15 minutes until tender. Drain, then return to same pot, cover and let sit (not on the heat) to dry, 5 minutes. Add butter and slowly add milk, mashing until it reaches the desired consistency. Serve hot with short ribs and extra sauce.
Recipe by Sarah Lang