Boneless Beef Short Ribs Braised in a Red Wine Sauce

This recipe was originally something I only used for pot roast.  And by all means, you SHOULD make this as a fun way to jazz up your next pot roast (see our other pot roast recipe). I have also found that this works very well with beef short ribs also.  I'm not exaggerating when I tell you that by the time this is done cooking, the meat will be so "fork tender" that you literally will not need a knife!  The richness from the red wine and beef broth combo packs a nice punch but yet provides a gourmet feel to your meal.  By the end of the cooking time, the sauce (which will be SO flavorful) can make a wonderful as a gravy for mashed potatoes and of course as an "Au Jus" for the beef.  I've made this recipes dozens of times and it never disappoints my dinner crowd!

Season your beef with salt, pepper and onion powder and sear on both sides in olive oil and butter (or just olive oil if you like)

Flip and repeat!

Place your browned meat in the crockopot vessel.  If you are working with short ribs, you'll have to work in batches. Place the thyme and bay leaves also.

See what the meat left behind? Residue! Lots of lovely, crusty residue that will impart MAJOR flavor in your sauce. Add the sliced onions, garlic and tomato paste and sprinkle about 1/2 tsp of salt to draw out the moisture from the onions. The moisture from the onions will begin to deglaze the pan.

Add the red wine and let it cook and bubble for a few minutes.  Then add the beef broth.

There is the meat again...patiently waiting.

Pour everything on top! Try to leave the onions on top if you can. It'll keep the beef moist.

Turn the slow cooker on LOW and let it cook for 8 hours.  Three hours before you are ready to eat, put in your baby potatoes. If you want to use baby carrots too, place them in the crockpot last hour of the cooking process.

All done!

Printer Friendly Version

Boneless Beef Short Ribs Braised in Red Wine
3-4 lb Boneless Beef Short Ribs OR a 1 3-4 lb chuck pot roast
(Look for one that has a lot of marblely fat)
Salt, Pepper, Onion powder
Olive oil and butter
2 onions, sliced
2-3 cloves garlic -roughly sliced or smashed
1 tablespoon tomato paste
1 C red wine (I like Merlot)
2 C beef stock (I used water + 1 tsp beef base)
4-6 fresh Thyme sprigs
2 Bay leaves
6-8 Baby Potatoes or whatever your slow cooker will fit! (red or white -doesn't matter)
Baby Carrots if desired (or chopped carrots)

Season the short ribs (or roast) with salt, pepper and onion powder.

On MED HIGH or MED heat, sear the beef in butter and olive oil (or just olive oil if you like) so its nice and brown on both sides and place the browned meat in your crockpot. If you are working with short ribs, you'll have to brown your meat in batches.  Put the thyme sprigs and bay leaves in the crockpot too.

Now look at your pan and you'll notice the lovely residue from the browned meat! Lower heat to MED LOW and add onions, garlic and tomato paste and sprinkle 1/2 tsp salt to draw out the moisture from the onions.  The moisture from the onions will deglaze the pan; this will take about 5 minutes. Add the red wine and let it cook for about 5 minutes.  You will notice it getting a bit thick and bubbly due to the tomato paste.  Add the beef broth (or beef bouillon + water combo) and let simmer for a few minutes until everything is incorporated.

The browned meat is now ready for this luscious sauce that you've just created! Taste the sauce and see if it needs more salt or pepper.  I ended up adding a little more salt and pepper, about 1/2 tsp each, but that's my personal preference. Pour the sauce over the meat and leaving the onions on top of the beef (if possible) so as to keep the meat moist.

Turn the slow cooker on LOW and let it cook for 8 hours.  Three hours before you are ready to eat, put in your baby potatoes. If you want to use baby carrots too, place them in the crockpot last hour of the cooking process.

Skim off as much fat as you can. Strain the sauce in a fine mesh sieve and taste it to see if you need more salt or pepper and serve with the beef or thicken it for a wonderful gravy for mashed potatoes.