Braised Cabernet Beef Short Ribs recipe

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Ingredients

2 pounds beef short ribs, or more to taste
2 tablespoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
½ cup all-purpose flour
2 tablespoons vegetable oil
4 cloves garlic cloves, minced and divided
3 cups beef broth
1 cup Cabernet Sauvignon wine
1 onion, sliced

Nutrition Info

337.4 calories
carbohydrate: 14.3 g
cholesterol: 61.4 mg
fat: 17 g
fiber: 1.2 g
protein: 23.6 g
saturatedFat: 6 g
servingSize: -
sodium: 2762.4 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.

  2. Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes, add short ribs and cook until completely browned, 2 to 3 minutes per side.

  3. Pour beef broth and wine into the pot, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker, put remaining garlic and sliced onion atop the ribs.

  4. Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.

  5. Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.

Recipe Yield

6 servings

Recipe Note

This recipe uses boneless beef short ribs and, after browning, can be made either in a covered dish in the oven or in your slow cooker. The short ribs turn out extremely tender and flavorful. I normally serve this dish over white rice.

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