PREV
There really is something so cozy about these Red Wine Short Ribs served over my Roasted Garlic Mashed Potatoes. Taking this one to a new level of easy by using the slow cooker which does most of the work for you. The onions and broth served on top of the short ribs and mashed potatoes really take it to an unreal level. Chefs kiss! Looking for a slow cooker? I love this one!
Let’s Make It
In a large cast iron pan, heat the avocado oil over medium high heat. Season the short ribs evenly with the kosher salt and add them to the pan. Sear for 2 minutes on each side until golden brown. Add the onion, shallot, garlic, thyme and rosemary to the slow cooker and place the seared short ribs on top.
In a large measuring cup or bowl, whisk together the beef broth, red wine and tomato paste until smooth. Pour the liquid over the short ribs and cook on low for 7-8 hours until the meat is tender and falls apart.
To make a reduction, strain the braising liquid through a fine mesh strainer. Add the liquid to a saucepan and simmer over medium heat until reduced by 1/4. Add a tablespoon of butter to thicken (optional) and stir until combined. Spoon the sauce over the meat to serve.
Season to taste with salt and pepper. Remove from the bone if using bone-in and serve over mashed potatoes with a spoonful of the delicious onions and broth.
Photography by Angelica Oles.
This slow cooker recipe is the best!! My inlaws loved it and makes the perfect “elevated” crockpot meal!
Made this for my family this evening and they all loved it! Great recipe!
Amazing! Made this plus the roasted garlic mashed potatoes for Christmas Eve dinner and everyone loved it. Served 6 adults with the perfect amount of leftovers.
This was great! I topped it with an onion ring too! All I did different was added some beef bouillon towards the end to give it more taste. I also added more spices than the recipe called for because the slow cooker sometimes takes the flavor away.
Perfection! I served it with polenta and it was amazing! Thank you!