Fork-Tender beef short ribs slow cooked with red wine and beef broth.
These meaty short ribs are perfect to serve this fall. They’re filling, satisfying, and will make your bellies nice and warm. I had to carefully place the meat on the plate to take a photo. It literally falls off the bone as you try to remove a piece from the crockpot.
I don’t have a lot to say about this dish, except that after cooking lots of chicken and turkey, my guys were very happy that I cooked some hearty lip smacking beef!
- 12 bone-in beef short ribs, trimmed of extra fat
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup flour
- 2 teaspoons cooking oil (I used grape seed), divided
- 1 onion, chopped
- 3/4 cup shallots, chopped
- 1 carrot, chopped
- 1 cup celery stalk, chopped
- 4 garlic cloves, sliced
- 1 rosemary sprig
- 2 cups dry red wine (I used cabernet sauvignon)
- 1 cup low sodium beef broth
Adapted from Cooking Light, The New Way to Cook Light (2012) book.
Instead of cooking the meat in the oven, like the original recipe does, I wanted to put Mr. Crockpot to work!
He does such a great job 🙂
Serve with a baked potato or Mock Mashed Potatoes. A side of fresh green beans would be nice too.
If you didn’t finish off the bottle of wine waiting for this deliciousness to cook up, then enjoy a glass with your meal.