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Slow Cooker Short Ribs With Red Wine

Lots of people are looking for an easy way to make home-cooked meals that are healthier and save time and money…and slow cooker meals (aka crockpot meals) are a great answer.

Short ribs are an inexpensive cut of meat (about the same price per pound as ground beef) that really benefit from slow cooking.

Plus, they have a rich taste, look elegant, and still have appeal to a “meat-and-potatoes” kind of eater. Perfect for a dinner party or a special meal, they’re delicious over risotto or mashed potatoes.

Short Ribs With Red Wine

– 3 lbs beef short ribs (cut into 2-inch sections) – 2 tbsp vegetable oil – 1 medium onion (diced) – 3 cloves garlic (minced) – 2 tbsp tomato paste – 2 cups red wine (Cabernet) – 1 cup beef broth (low sodium) – 3 tbsp brown sugar – 1 1/2 tsp salt (divided) – 1 tsp pepper (divided) – 1 1/2 tbsp flour

Preparation & Initial Cooking

Heat the oil in a large skillet over high heat. Season the short ribs with salt and pepper and brown in the pan, about 3-4 minutes per side.

Carmelizing the surface of the meat will increase the flavor. After the ribs have been browned, remove them from the skillet and set them inside of the slow cooker.

Cool the skillet down and bring it back to medium heat. Add the onions and garlic and sauté about five minutes until golden.

Mix in the tomato paste with the onions and garlic, and sauté for another four minutes.

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