On the last visit to Costco we left with some boneless short ribs in our cart. I have no idea how they got there but knew I had to find a recipe to cook them up. My husband went in search of the perfect recipe and found a great one in our America's Test Kitchen cookbook. He kept mentioning it and finally I was ready to try it out. Too bad I didn't fully read the recipe before commiting to making it. I would have found out that we needed bone-in ribs, not boneless. And I forgot to cut the ribs smaller. And had no celery or carrots on hand. Oy!
In the end, with all odds against me, I was happy with what the end results was. The meat was tender, had amazing flavor, and was the perfect portion. I served the ribs over brown rice and included the veggies with the sauce instead of discarding them because they tasted delicious. But if you try the original recipe with carrots and celery you might want to discard and serve with your favorite steamed or roasted veggie (or a great salad!).
Inspiration: America's Test Kitchen via The Little Kitchen
Slow Cooker Red Wine Braised Short Ribs
- 2 pounds boneless short ribs, cut into 3" pieces
- Salt and pepper
- 1 tablespoons vegetable oil
- 1 onions, chopped medium
- 1 zucchini, chopped medium
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup dry red wine
- 1 tablespoon balsamic vinegar
- 1 cup low-sodium chicken broth
- 2 bay leaves
Dry short ribs with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12‑inch skillet over medium-high heat until just smoking. Brown short ribs well on all sides, 7 to 10 minutes; transfer to slow cooker.
Add onions, zucchini, garlic, , tomato paste, and thyme to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8 to 10 minutes. Stir in flour and cook for 1 minute. Slowly whisk in wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until reduced to 1 cup, about 5 minutes; transfer to slow cooker.
Stir broth and bay leaves into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
Transfer short ribs to serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Strain braising liquid, discarding solids, and season with salt and pepper to taste. Stir in parsley. Spoon 1 cup sauce over short ribs and serve with remaining sauce.
Serves 8 | 6 WW+ Points