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Barefoot Slow Cooker Beef Short Ribs

In this recipe, ribs are slow cooked to perfection in a rich Cabernet sauce made 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!

Featuring:

Servings: 4 Prep Time: 5 to 15 mins Cook Time: 2+ hrs

Ingredients

  • 2 ½ cups Barefoot Cabernet Sauvignon
  • 3 ½ lbs beef chuck short ribs
  • 2 whole shallots, minced
  • 3 stalks celery, diced
  • 2 tbsp vegetable oil
  • 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

Directions

  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. Sauté for about five minutes until
  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.

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