Slow Cooker Red Wine Braised Short Ribs
This slow-simmered, luxurious main course of Slow Cooker Red Wine Braised Short Ribs is a knockout! Made with red wine, garlic, herbs and mushrooms, it’s super fancy, but also super easy to make.
INGREDIENTS
3 pounds bone-in beef short ribs
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
2 small yellow onions, thinly sliced
1 pound baby mushrooms, quartered
4 cloves garlic, minced
2 cups dry red wine, I use Cabernet Sauvignon
2 cups low sodium beef broth
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried marjoram
2 bay leaves
Mashed potatoes or mashed cauliflower, for serving
INSTRUCTIONS
Coat the insert of your slow cooker with cooking spray; set aside.
Season short ribs with salt and pepper.
Heat olive oil in a large skillet set over medium-high heat.
Add ribs to the heated oil and cook for 5 minutes, or until browned on all sides. You may have to do this in batches, depending on the size of your skillet.
Transfer browned ribs to the insert of your slow cooker; set aside.
Return skillet to heat; add onions and cook for 3 minutes.
Stir in mushrooms and garlic; cook for 2 minutes.
Add wine and scrape up all the browned bits from the bottom of the skillet.
Stir in beef broth and season with oregano, thyme, rosemary, and marjoram; increase heat and bring to a boil; lower heat to a simmer and continue to cook for 3 minutes.
Remove skillet from heat and pour the sauce over the short ribs.
Add bay leaves.
Cover and cook on LOW for 8 to 10 hours, or on HIGH for 6 to 8 hours.
Remove lid and taste for salt; adjust accordingly and stir.
Using a slotted spoon, remove ribs and mushrooms to a serving platter. Discard bay leaves.
Strain the cooking liquid through a mesh sieve set over a bowl or large glass mug. Remove fat from the top of the strained liquid, and transfer the liquid to a gravy boat.
Serve ribs with mashed potatoes and strained cooking liquid.
