Today is a delicious recipe combining braised ribs and red wine flavors. A delightful dish that is easy to make in the slow cooker.
There, the Slow Cooker Braised Beef Short Ribs become tender, infused with the rich flavor of red wine, and surrounded by a sea of vegetables and sauce. You're going to enjoy this!
Red Wine-Braised Short Ribs Slow Cooker
Spareribs and short ribs are often the stars of a summer barbecue, but did you know that they also shine in a braised version with red wine? The meat becomes wonderfully tender, melts in your mouth, and falls off the bone. The vegetables and red wine sauce complement the recipe perfectly.
The only thing is that this recipe needs time to develop its flavor, but then you will have a flavor combination that will make you completely happy.
You have a delicious evening meal when served with fried potatoes or oven baked fries.
Slow-Cooked Short Ribs with Red Wine Sauce
Make this delicious dish with the soft, tender braised ribs, which combine with the red wine's full flavor. The soft vegetables complete this recipe altogether.
Using the slow cooker, you can prepare this recipe with little effort. But certainly with a great result, a recipe that makes everyone happy.
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📖 Recipe
RECIPE CARD
Ingredients
- 3 tablespoons olive oil
- 2.2 lb short ribs, unflavored
- salt and pepper
- 10 carrots, sliced in ½ inch (1 cm) pieces
- 2 stalks celery, cut in ¼ inch (½ cm) slices
- 1 onion, sliced in rings
- 1 tablespoon speculaas spice mix, or pumpkin spice mix
- 1 teaspoon dried thyme
- 2¼ cups red wine, sweet
- 1 bay leaf
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Instructions
- Heat a frying pan and add the olive oil. Let it warm up a bit.3 tablespoons olive oil
- Season the ribs with salt and pepper and fry them in the oil until brown. Remove them from the pan and place them in the slow cooker.2.2 lb short ribs, salt and pepper
- Add the carrots, celery, and onion to the skillet. Stir-fry for 5 minutes. Spoon the contents of the frying pan into the slow cooker.10 carrots, 2 stalks celery, 1 onion
- Place the spices, and thyme, in the slow cooker.1 tablespoon speculaas spice mix, 1 teaspoon dried thyme
- Add red wine and mix well.2¼ cups red wine
- Finally, add the bay leaf.1 bay leaf
- Place the lid on the slow cooker and turn it low for 8 hours until the meat is tender.
- Remove the bay leaf and season with salt and pepper if necessary.
- Serve the ribs in the sauce for a simple and tasty meal.
Notes
- Instead of sweet red wine, you can also use fruity wine.
- Reader tip: Don't like an alcohol taste? Heat the wine over high heat for 2 minutes to allow the alcohol to evaporate before adding it to the slow cooker. I have not experienced that taste myself, but it may be due to the type of slow cooker.
Spareribs are cooked on a low setting for 7 to 8 hours. On high settings, they are wonderfully tender in 4 hours. 5. Storage Cool them quickly to room temperature to store leftover braised beef short ribs.
- Refrigerator: Place the ribs in an airtight container or wrap them in plastic or aluminum foil. You can keep the spareribs in the fridge for up to 3 days.
- Freezer: Wrap the sweet spare ribs in plastic wrap or aluminum foil and place them in a freezer box or bag. They stay good for up to 3 months. Let thaw in the refrigerator (remove them from the freezer the night before).
- Reheat:
- Oven: Place the ribs in an oven dish and heat for 20 minutes (or until warm) in a preheated oven at 320 °F (160 °C). Add two tablespoons of water to the baking dish, so the spareribs won't become dry. If the ribs become too dark, cover the dish with aluminum foil.
Nutrition
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