Slow-Cooker Red Wine-Braised Short Ribs - America's Test Kitchen Recipe

Name: Slow-Cooker Red Wine-Braised Short Ribs - America's Test Kitchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs beef short ribs, trimmed of excess fat (6 to 8 English-style ribs, see note); salt and pepper; 2 tablespoons vegetable oil; 2 onions, chopped; 1 carrot, peeled and chopped; 1 celery rib, chopped; 2 tablespoons tomato paste; 1 teaspoon dried thyme; 2 cups red wine; 2 tablespoons balsamic vinegar; 2 cups low sodium chicken broth; 2 tablespoons minute tapioca; 2 bay leaves; 2 tablespoons fresh parsley, chopped

Servings: persons

5 lbs beef short ribs, trimmed of excess fat (6 to 8 English-style ribs, see note)
salt and pepper
2 tablespoons vegetable oil
2 onions, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
2 cups red wine
2 tablespoons balsamic vinegar
2 cups low sodium chicken broth
2 tablespoons minute tapioca
2 bay leaves
2 tablespoons fresh parsley, chopped

1
MICROWAVE BONES: Cut meat from bones and set aside.
2
Arrange bones in 13- by 9-inch baking dish and microwave until well browned, 10 to 15 minutes.
3
Transfer to slow cooker.
4
BROWN MEAT: Pat meat dry with paper towels and season with salt and pepper.
5
Heat oil in large skillet over medium-high heat until just smoking.
6
Cook meat until well browned, about 5 minutes per side.
7
Transfer to slow cooker.
8
COOK AROMATICS: Cook onions, carrot, and celery in now-empty skillet over medium heat until browned, about 8 minutes.
9
Stir in tomato paste and thyme and cook until beginning to brown, about 1 minute.
10
Stir in wine and vinegar and simmer, scraping up any browned bits, until reduced to 1 cup, about 5 minutes.
11
Stir in broth, tapioca, and bay leaves and return to boil.
12
Transfer to slow cooker.
13
BRAISE AND FINISH: Cover slow cooker and cook on low until meat is fork-tender, about 8 hours (or cook on high for 4 to 5 hours).
14
Transfer meat to serving platter.
15
Strain and defat cooking liquid and discard solids.
16
Stir parsley into sauce and season with salt and pepper.
17
Pour 1 cup sauce over meat.
18
Serve, passing remaining sauce at table.

1723

kcal

Calories

109

Fat

Carbs

186

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 lbs beef short ribs, trimmed of excess fat (6 to 8 English-style ribs, see note), salt and pepper, 2 tablespoons vegetable oil, 2 onions, chopped, and more.

Yes, Slow-Cooker Red Wine-Braised Short Ribs - America's Test Kitchen falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Red Wine-Braised Short Ribs - America's Test Kitchen

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