Slow Cooker Recipes: Red Wine Short Ribs

I had one last package of short ribs from our half-steer and decided to cook them yesterday in the slow cooker.  Tim loved this dish!  And, I loved how easy it was to get dinner on the table.  I think I prefer the traditional braising method, but you can’t beat how little work this recipe requires — only 5 to 10 minutes in the morning.   We had the short ribs with some crusty bread.  Mashed potatoes, egg noodles, or pureed cauliflower would be great sides as well.

I need to find some new slow cooker recipes because it is so nice to have dinner ready and waiting for you in the evening!

Slow-Cooker Red Wine Short Ribs
Real Simple

• 2 medium onions, cut into wedges
• 4 garlic cloves, peeled and crushed
• 6 small carrots, peeled and cut in half crosswise
• 2 small parsnips, peeled and cut in quarters crosswise
• 1 ounce dried porcini mushrooms, rinsed
• 1 8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
• 1 small bunch sage
• 5 pounds short ribs
• kosher salt and pepper
• 1 bottle red wine
• 1 loaf crusty bread

In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage.

Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine.  Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours.

Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top.

Serve with the crusty bread.