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.
We recommend organic ingredients when feasible.