Slow-Cooker Red Wine Short Ribs

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Serves 6
preparation
25
minutes
cooking
565
minutes

Ingredients

2
medium onions, cut into wedges
4
garlic cloves, peeled and crushed
6
small carrots, peeled and cut in half crosswise
2
small parsnips, peeled and cut in quarters crosswise
1
ounce
dried porcini mushrooms, rinsed
1
8.5-ounce jar sun-dried tomatoes, drained and cut in half lengthwise
1
small bunch sage
5
pounds
short ribs
kosher salt and pepper
1
bottle red wine
1
loaf crusty bread

Directions

  1. In the bowl of a slow cooker, combine the onions, garlic, carrots, parsnips, mushrooms, tomatoes, and sage. 
  2. Season the short ribs with 1 1/2 teaspoons salt and 3/4 teaspoon pepper and nestle them among the vegetables. Add the wine. 
  3. Set the slow cooker to high and cook until the meat is tender and falls from the bones, 8-9 hours. 
  4. Using a large spoon, skim off the excess fat and discard. Divide the ribs and vegetables among individual bowls and spoon the sauce over the top. Serve with the crusty bread.
Kate Merker and Sara Quessenberry
December 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Fat 42 g
  • Sat Fat 17 g
  • Cholesterol 217 mg
  • Sodium 2021 mg
  • Carbohydrate 88 g
  • Fiber 13 g
  • Sugar 26 g
  • Protein 87 g
What does this mean? See Nutrition 101.

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