One of my favorite things to do is take a recipe (that looks awesome!) and make it as easy to cook as possible. So I was excited to see a Braised Short Ribs recipe in Food and Wine Magazine that I knew I could turn into a slow cooker recipe. I absolutely love short ribs. It’s one of my favorite things to order when we’re out, but it’s not something I often think to make at home. If I could make it in my slow cooker though? That would change things! And even though this one appears to be similar to the Beef Bourguignon I posted recently, the flavors are surprisingly different… and oh, so good. Enjoy. :)
Braised Short Ribs (in your slow cooker!)
- 2 pounds short ribs beef, bone-in or boneless
- 1 tablespoon olive oil
- 4 pieces bacon cut into 1-inch pieces
- 1 onion cut into quarters and then thinly sliced
- 1 head garlic (yes, a head - not a clove !), peeled and crushed
- 4 shallots peeled and cut into quarters
- 2 cups red wine
- 1/4 cup ruby port
- 4 cups chicken broth or beef
- 2 springs thyme large stems removed + extra for garnish
- 1 bay leaf
- salt to taste
- pepper to taste
- In the same skillet over medium heat, add the bacon, onion, garlic, and shallots. Cook while stirring occasionally until the bacon begins to brown, about 5 minutes. Pour in the red wine and port and cook until reduced by half, about 5 more minutes. Transfer mixture to the slow cooker.
- Add the broth, thyme, and bay leaf to the slow cooker and cook on high for 5 - 6 hours or until the meat is falling off the bone.
- Discard the bay leaf and strain the cooking liquid for homemade gravy to pour over top before serving. Season with salt and pepper and garnish with fresh thyme, if desired.