To say that the members of my family have divergent food preferences would be an understatement. I prefer to eat low-carb and gluten-free. My husband avoids beef and pork, but eats chicken and fish. My older son is a lacto-carbotarian. And the baby? He’ll eat anything. So when I say that these slow-cooker red wine braised short ribs serve two, in my house that just might mean me and my 15-month old! (Don’t worry, the hubby will get his favorite chicken piccata on Valentine’s Day.)
If you and your love are both meat-eaters, this is an easy dish to prepare for a romantic evening at home. Because it’s a slow-cooker recipe, most of the work happens while you’re doing other things. Simply dish up the ribs with some mashed roasted cauliflower or mashed potatoes when the meat is fall-off-the-bone tender. A side of sautéed greens would be nice as well.
I adapted a recipe from Good Housekeeping. Like many better slow-cooker recipes, it calls for browning the meat in a pan before placing it in the slow-cooker.
Then you sauté onions, garlic and thyme in the browning pan before adding red wine and tomato paste. Then you can pour everything into the slow-cooker and forget about it for several hours.
The prep work at the beginning takes a little time, but it isn’t difficult and makes for a better end result.
SLOW-COOKER RED WINE BRAISED SHORT RIBS FOR TWO
Adapted from Good Housekeeping
- 1.5 pound(s) bone-in beef short ribs
- Salt and ground black pepper, to taste
- 1/2 bag (8 ounces) baby carrots
- 1 onion, coarsely chopped
- 2 cloves garlic, crushed
- 1/2 tsp dried thyme
- 1 cup red wine
- 2 tbsp tomato paste
- Heat 12-inch skillet over medium-high heat until hot. Sprinkle ribs with salt and pepper and then arrange in hot pan. Cook ribs about 10 minutes, or until well browned on all sides.
- Meanwhile, place carrots at the bottom of a 5- to 6-quart slow-cooker.
- Transfer ribs to slow cooker on top of carrots. Discard drippings in skillet. (NOTE: I had very little drippings, so I left them. I even needed to use a little clarified butter to get the onions started.) Reduce heat to medium; add onion to skillet and cook about 8 minutes or until browned, stirring frequently. Stir in garlic and thyme and cook 1 minute, stirring constantly. Add wine and heat to boiling over high heat, stirring to loosen browned bits from bottom of skillet. Remove skillet from heat and stir in tomato paste, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Pour wine mixture over ribs and carrots in slow cooker. Cover slow cooker with lid and cook on low setting as manufacturer directs, 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
- With tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard. Spoon vegetables and sauce over ribs.
- Serve with mashed roasted cauliflower, mashed potatoes or even egg noodles. A side of greens would be nice, too!
NOTES: The original recipe calls for the addition of parsnips and turnips. I omitted them, since I was already serving the dish with a side of mashed roasted cauliflower and sautéed greens. Check out the original recipe if you want more root vegetables or a batch that serves 4.
Oh, and just in case you’re wondering what my hubby and older kiddo ate tonight, here you go:
Jacks frozen cheese pizza, baby! [Sigh.] At least we were ALL happy!