Slow-Cooked Red Wine Braised Short Ribs
Indulge in the rich, comforting flavors of Slow-Cooked Red Wine Braised Short Ribs. This recipe, inspired by a classic from the October 2008 issue of Bon Appetit, showcases the luxurious combination of tender beef short ribs simmered in a savory red wine sauce infused with tomatoes, garlic, and earthy mushrooms. With minimal prep time and the magic of the slow cooker, this dish delivers gourmet results that will impress your family and guests alike. Perfectly paired with crusty bread to soak up the flavorful sauce, these braised short ribs promise to be a hearty meal that feels like a special occasion.
4
Servings
600
Calories
11
Ingredients
Ingredients
beef short ribs
4 1/2 lbs (3-inch-long)
kosher salt
to taste (coarse)
black pepper
to taste
red wine
2 cups (dry)
diced tomatoes
1 (14 1/2 ounce) can (with juice)
button mushrooms
1 (6 ounce) package (sliced)
onion
1/2 cup (finely chopped)
garlic cloves
6 (peeled)
fresh Italian parsley sprigs
6
bay leaves
2
crusty bread
as needed (for serving)
Instructions
1
Begin by patting the beef short ribs dry with paper towels. Generously season all sides with coarse kosher salt and freshly ground black pepper.
2
Arrange the short ribs in a single layer in the bottom of the slow cooker.
3
Pour the red wine over the short ribs, followed by the canned diced tomatoes along with their juice.
4
Add the sliced mushrooms, chopped onion, peeled garlic cloves, fresh parsley, and bay leaves on top of the meat.
5
Cover the slow cooker and set it to cook on low heat for approximately 8 hours, or until the ribs are tender and falling off the bone.
6
Once cooked, carefully remove the short ribs using a slotted spoon and place them in a serving bowl. Discard the parsley sprigs and bay leaves from the sauce.
7
Skim off excess fat from the surface of the sauce. Pour the flavorful sauce over the ribs.
8
Serve the braised short ribs hot, accompanied by crusty bread for mopping up the delicious sauce.
Nutrition Information
45g
Fat
12.5g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Slow-Cooked Red Wine Braised Short Ribs.
What cooking method is used for these short ribs?
The short ribs are prepared using a slow cooker on low heat.
How many servings does this recipe yield?
This recipe makes 4 servings.
What amount of beef short ribs is required?
You will need 4 1/2 lbs of beef short ribs.
What size should the beef short ribs be?
The ribs should be approximately 3 inches long.
How long do the short ribs need to cook in the slow cooker?
They should cook on low for approximately 8 hours.
What type of wine should be used?
A dry red wine is recommended for this recipe.
How much wine is added to the slow cooker?
The recipe calls for 2 cups of red wine.
Do I need to sear the meat before putting it in the slow cooker?
No, the instructions specify to season the meat and place it directly into the slow cooker without searing.
What kind of tomatoes are used in the sauce?
The recipe uses one 14.5 ounce can of diced tomatoes with their juice.
What type of mushrooms are included?
A 6-ounce package of sliced button mushrooms is used.
How many garlic cloves are needed?
The recipe requires 6 peeled garlic cloves.
What herbs are added for flavor?
Fresh Italian parsley sprigs and bay leaves are used for flavoring.
Should the herbs be left in the sauce for serving?
No, you should discard the parsley sprigs and bay leaves once cooking is complete.
What is the calorie count per serving?
Each serving contains approximately 600 calories.
How much protein is in one serving?
There are 45 grams of protein per serving.
What is the fat content of this dish?
There are 45 grams of fat per serving.
What are the total carbohydrates per serving?
The dish contains 12.5 grams of carbohydrates per serving.
What is recommended to serve alongside the ribs?
Crusty bread is recommended to soak up the flavorful red wine sauce.
How should the onion be prepared?
The onion should be finely chopped, measuring about 1/2 cup.
What is the first step of the preparation?
The first step is to pat the beef short ribs dry and season them with kosher salt and black pepper.
How do I handle the excess fat in the sauce?
After cooking, you should skim off the excess fat from the surface of the sauce before serving.
What indicates that the short ribs are finished cooking?
The ribs are done when they are tender and falling off the bone.
What was the inspiration for this recipe?
This recipe was inspired by a classic from the October 2008 issue of Bon Appetit.
What type of salt should be used?
Coarse kosher salt is recommended.
How should the ribs be placed in the slow cooker?
They should be arranged in a single layer at the bottom of the slow cooker.
Are the tomatoes drained before adding to the pot?
No, you should include the juice from the can of diced tomatoes.
Is this a high-protein meal?
Yes, with 45 grams of protein per serving, it is a high-protein dish.
What should I do with the sauce after removing the meat?
Skim the fat and pour the remaining flavorful sauce over the ribs in a serving bowl.
Can this be considered a gourmet meal?
Yes, it is described as a gourmet-style dish that is perfect for special occasions.