Monday, March 9, 2015

Red-wine Braised Short Ribs {Crock pot}

I had never made short ribs until I tried these. It has been a little bit of a running joke in the T household... Everyone has said that the short ribs we had served at our wedding were the best short ribs ever. While neither tt or I got to try them {not even at the tasting!}, I 100% believed the reviews because the food that is put out at FG is hands-down delish. 

I wanted to make short ribs for tt as a "special dinner" when he returned home from his trip to Deutschland a few weeks back. Slow braised, served with cauliflower mash, and roasted asparagus... sounded like a meal made for a king's return to his castle. {I actually think I made garlicky kale with it too, since I can barely get through a meal without garlicky kale.}

Realizing that the actual braising process takes hours, I thought that the crock was really the only way to go, especially since he got back on a Friday. I worked a long @$$ day on the Thursday before, but knew I just had to get to the grocery store anyway. So, I headed to Stew's to get my ingredients. I loaded up my basket, and even bought flowers to put out. 

Red-wine Braised Short Ribs {in the crock pot!}

Original non-crock recipe: 


2+/- lbs boneless beef short ribs
1 tbs coconut oil 
S+P and garlic powder to taste
1 yellow onion, diced
3 carrots, diced
4 celery stalks, diced
1 Tbl minced garlic
1/2 bottle of red wine {I used a Cab}
1.5 cups beef broth
8 oz marinara sauce


  1. Rinse off short ribs and pat dry. Liberally salt, pepper and garlic each side of your short ribs.
  2. In a large soup pot heat oil over medium heat. Brown short ribs on all sides until the outsides have a seared crust to them. Set aside.
  3. Add diced veggies and garlic to pot cook briefly in the oil/fat left over from searing ribs. Allow the veggies to begin to soften. 
  4. Transfer veggies to crock pot and add your short ribs along with the wine, tomato sauce, and beef broth. 
  5. Cook in crock pot on low for 8 hours. 


  • I would also add in a bit of tomato paste the next time to add to the depth of flavor. The original recipe called for regular canned tomato sauce. I used marinara instead, and I don't think it has quite the right flavor. 
  • These are so so good- so tender and delicious. I want to eat them every day for the rest of my life.#thebombdotcom 

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