Thursday, February 17, 2011

Red Wine Short Ribs

Red Wine Short Ribs
OBJ: TCW finally be able to tell her mother that she used the slow cooker she bought for her 2 years ago

2 Cups dry red wine, I used merlot but use what you drink
2 TBS tomato paste
1 packet (0.6oz) au jus gravy mix
½ tsp kosher salt
½ tsp pepper
1 tsp chopped fresh thyme or ½ tsp dried thyme
8 shallots, halved and quartered
8 beef short ribs (about 3 lb total)

1.      In a 6 quart slow cooker, whisk together the red wine, tomato paste, gravy mix, salt, pepper, and thyme
2.      Add the shallots
3.      Add the ribs, placing them meatiest side down
4.      Cover and cook until the meat is very tender, on low 8-10 hours or high 4-6 hours
5.      Turn off cooker, with a slotted spoon, transfer the ribs to a plate. Using a ladle or spoon, skim and discard the fat from sauce. Either put ribs back in slow cooker to serve and stay warm or on a platter and then spoon sauce on top.

*** First- I cooked this on high for 5 hours and it came out so amazing I couldn’t even say a word when eating! Second- I boiled water and made parpadelle pasta to serve this over, it was the perfect duo. The thick pasta noodles sopped up the sauce and paired nicely with the meat. Third- You definitely have to skim the top of the slow cooker to remove the fat, there is quite a bit of it. It will make a huge difference. Fourth and last- You will need crusty bread to dip with, enough saidJ***


  1. This looks and sounds amazing....We're going to Chicago on Tues., but will try this when we get your blog.

  2. i have tasted them and they are delicious!!!!! will try to make myself a great friday work night dinner pairs so well with a glass of wine:)

  3. yum yum. just bought my short ribs. oops forgot parpadelle noodles. back to shop rite :)