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February 19, 2013

Barefoot Slow Cooker Beef Short Ribs

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We’re back with another delicious recipe for you all today. In our opinion, beef short ribs are amongst the ultimate comfort foods and absolutely perfect for cold snowy days. This is perfect “hibernation” food --- you know the type, the dinner you grab when you change into your jammies at six o’clock and bury yourself in a good book all night while it snows steadily outside. See? Comfort food right there.
There are many versions of beef short ribs out there, but today we wanted to show you how we make them in the slow cooker. Seriously simple.

In this recipe, the ribs are slow cooked to perfection in a rich red wine sauce with Barefoot Cabernet Sauvignon, shallots, brown sugar and tomato paste. The end result is short ribs so tender that they fall right off the bone --- no knife required! First, chop your shallot. You’ll need two. We love the strong flavor of shallots in this dish and we’re sure you will, too. Next, chop up some celery. Three stalks should be fine.

Remove the short ribs from their package and brown them in a hot oiled skillet. Make sure your skillet is super hot here --- practically smoking! This will ensure great flavor down the line so you don’t want to skip this step. It should take only about three to four minutes per side to get them perfect.

Here’s what the short ribs should look like after you’ve browned them. See? Nice and caramelized.

Place the browned short ribs at the bottom of your slow cooker and take the skillet off the heat (it will be really, really hot so watch out!). Let your skillet cool down for a minute or two before placing it back on medium heat and adding your minced shallots and celery.

Add two tablespoons of tomato paste to the pan, mashing the veggies in it. This is what we call to “pince”, which basically is a fancy French term that means to caramelize the sugars in the tomato paste.

Now, get your bottle of wine out! And don’t forget to save yourself a glass of it for later.

Pour in two and a half delicious cups of Barefoot Cabernet Sauvignon. Oh yes.

Followed by some beef broth and some brown sugar for sweetness. And lastly, a bit of flour. This will thicken up the sauce a bit for that nice velvety texture we all know and love.

Now, bring the sauce to a boil then reduce heat and simmer for just a couple minutes before pouring the whole thing over the short ribs in the slow cooker. Turn your slow cooker on HIGH and cook for 7 hours. Alternatively, you could turn the slow cooker on low and cook for 12 hours or overnight. When they’re done, though, they should be super tender and a rich caramelized color. Our favorite way to serve these short ribs is over a bowl of risotto. Just try it! You won’t be sorry. The creaminess of the risotto is perfect with the tender short ribs. And don’t forget a glass of Barefoot Cabernet Sauvignon with your meal. It pairs perfectly.

 

Slow Cooker Short Ribs with Barefoot Cabernet Sauvignon

3 ½ lbs beef chuck short ribs

2 whole shallots, minced

3 stalks celery, diced

2 tbsp vegetable oil

2 ½ cups Barefoot Cabernet Sauvignon

1 cup beef broth

3 tbsp brown sugar

2 tbsp tomato paste

1 ½ tbsp all purpose flour

1 1/2 tsp salt, divided

1 tsp pepper, divided

  1. Heat the oil in a skillet over high heat. When hot, add the short ribs. Sprinkle salt and pepper over the ribs in the pan and brown. This will take about three to four minutes per side. You want them very nice and caramelized.
  2. After the ribs have browned, remove from carefully and set them at the bottom of your slow cooker. Take the pan off the heat briefly to cool down, then return to medium heat and add the minced shallots and diced celery. Saute for about five minutes until tender, then add the tomato paste. Mash the tomato paste into the veggies using a rubber spatula and continue to sauté on medium heat for another four minutes.
  3. Pour the wine and the beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt, half a teaspoon of pepper and the flour. Stir well to get rid of any flour clumps.
  4. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Sprinkle remaining salt and pepper on top.
  5. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone.

We like to serve these ribs on top of risotto…or mashed potatoes! Yum. This recipe was developed and photographed by Jenna Weber at www.eatliverun.com.

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