Slow Cooker Braised Beef Short Ribs
Today is a delicious recipe combining braised ribs and red wine flavors. A delightful dish that is easy to make in the slow cooker.
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
Ingredients you need per step are listed below the step in Italic
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
1. On the stove: You can also make this recipe in a Dutch oven or casserole pan. Fry the ribs until golden brown and remove them from the pan. Fry the vegetables for 5 minutes and add the ribs to the pan. Add the rest of the ingredients and bring to the boil. Place a lid on the pan and simmer over low heat for 3 hours. Check in between to ensure that the dish stays wet. In that case, add extra water.
2. Variations: Add dried fruit such as plums or apricots. Fried mushrooms are also a delicious addition.
3. Red wine:
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.
- 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
Calories: 807kcal | Carbohydrates: 30g | Protein: 37g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 107mg | Sodium: 257mg | Fiber: 7g | Sugar: 11g | Vitamin A: 25649IU | Vitamin C: 12mg | Iron: 8mg
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