Slow-Cooker Red Wine-Braised Short Ribs

From Cook's Country | December/January 2010

Why this recipe works:

Adequately browning our Slow-Cooker Red Wine-Braised Short Ribs with the bones attached was impossible. Slicing the meat off the bones first allowed the ribs to lie flat in the skillet and also let us trim some of the fat. The bones added a wealth of flavor, so throwing them away was not an… read more

Adequately browning our Slow-Cooker Red Wine-Braised Short Ribs with the bones attached was impossible. Slicing the meat off the bones first allowed the ribs to lie flat in the skillet and also let us trim some of the fat. The bones added a wealth of flavor, so throwing them away was not an option. Microwaving the rib bones before adding them to the slow cooker proved to be a faster, less complicated alternative to roasting them.

Because the slow cooker did not allow for evaporation, we reduced the red wine on the stovetop to concentrate the flavor before adding it to the slow cooker. Many Slow-Cooker Red Wine-Braised Short Ribs recipes we tested suffered from soupy sauce. However, we steered clear of traditional thickeners like flour and cornstarch and settled on an unconventional ingredient—tapioca.

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Serves 4

For this recipe, we prefer English-style ribs, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.

Ingredients

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