Red Wine Braised Crockpot Short Ribs

Ready to warm up with the perfect, comforting winter dinner?  I do not have much experience making ribs but since we got quite a few in our latest meat share from Elmwood stock farm, I decided to try something new!  I found this easy crockpot recipe on Pinterest from the blog Hugs and Cookies.  I was anxious to try it since the red wine sauce was something a little different from the usual barbecue sauce covered ribs and it was very simple with only a few ingredients.   The recipe did not dissapoint- the prep work was under 10 minutes and the ribs had the most deep, hearty flavor.

Ingredients: 

about 4 lbs beef short ribs

2 cups dry red wine

salt and pepper

1 28 ounce can of crushed tomatoes

1 6 ounce package mushrooms of your choice

1/2 cup red onion

6 cloves minced garlic

fresh parsley

Begin by sprinkling both sides of your ribs generously with salt and pepper. Cover the bottom of our crockpot with your ribs, layering when necessary.  

Add the rest of your ingredients: wine, tomatoes, onion, mushrooms, and garlic (except the parsley which will be saved for later).

Cover and cook on high for 4-5 hours or low for 8 hours.  When the ribs were done cooking I did have to trim some of the fat off of the bigger pieces.  I served the ribs over some garlic mashed potatoes (get the super easy recipe here) and garnished with the fresh parsley.  There is plenty of delicious red wine sauce leftover that you can scoop and serve over your ribs!

A meal just doesn't get much cozier than that!  Slow cooking the ribs makes them so tender that they practically melt in your mouth.  The sauce has such a rich, multi-dimensional flavor from just a few basic ingredients (not to mention very healthy!).  You can serve the ribs alone with any side of your choice or over a starch like mashed potatoes or polenta.  Did I mention it also makes you entire house smell amazing all day? What are your favorite ways to cook ribs?  Let me know what you think of this recipe!

xoxo

Emily

Posted on February 17, 2016 and filed under On The Table.