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Red Wine Short Ribs
Melissa Hart

Red Wine Short Ribs

Short ribs are expensive enough that skipping the sear makes no sense. Brown them hard, then let red wine, tomato and onion turn into a dark sauce while the connective tissue melts. Chill the cooking liquid if you can; the fat lifts off in one clean sheet.
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Prep Time 30 minutes
Cook Time 8 hours 30 minutes
Total Time 9 hours
Servings: 6
Ingredients Method

Ingredients
  

  • 5 lbs bone-in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 3 garlic cloves minced
  • 3 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves

Method
 

  1. Season the short ribs with the salt and pepper and heat the oil in a large skillet over medium-high heat.
  2. Brown the ribs in batches until a dark crust forms on three sides, 8 to 10 minutes per batch, then place them in a 6-quart slow cooker.
  3. Cook the onion and carrots in the skillet until browned at the edges, 5 minutes, then add the garlic and tomato paste for 1 minute.
  4. Pour in the wine, scrape the skillet clean and boil for 3 minutes before adding the mixture to the cooker.
  5. Add the broth, Worcestershire, thyme and bay leaves, cover and cook on low until the meat nearly slips from the bones, 8 to 8 1/2 hours.
  6. Transfer the ribs to a platter, discard the bay leaves and skim the sauce thoroughly.
  7. Boil the sauce in a saucepan until it coats a spoon, 10 to 15 minutes, then spoon it over the ribs.