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Slow cooker short ribs | Nordmad
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Slow cooker short ribs | Nordmad

Short ribs braised slowly in the slow cooker with red wine, thyme and stock. Deep flavor and meat that softens until it leaves the bone.

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505 min total
4 servings
Medium

Ingredients

servings
Units

  • Meat

    • 3.1 lb short ribs (bone-in beef)
    • 2 tsp salt
    • 1 tsp black pepper
    • 2 tbsp Olive oil for browning

  • Vegetables

    • 2 stk onions in large pieces
    • 3 stk carrots in large pieces
    • 2 stk celery stalks
    • 4 fed garlic

  • Braising liquid

    • 1⅔ cup beef stock or broth
    • about 0.8 cup red wine
    • 1 tbsp tomato paste
    • 1 tbsp soy sauce
    • 1 tbsp Butter to finish the sauce

  • Spices

    • 2 stk fresh thyme
    • 2 stk bay leaves

Instructions

  1. 1

    Brown the meat (recommended)

    1. Season the short ribs with salt and pepper.
    2. Brown them hard in a hot pan for 2–3 minutes per side.
    10 min
    Pan
  2. 2

    Assemble the dish

    1. Place the vegetables in the bottom of the slow cooker.
    2. Set the short ribs on top.
    3. Stir stock, red wine, tomato paste and soy sauce together and pour over.
    4. Add thyme and bay leaves.
    10 min
  3. 3

    Long cook

    1. Cook for 8 hours on LOW for the softest result.
    2. Alternatively 4–5 hours on HIGH.
    480 min
  4. 4

    Finish

    1. Lift out the meat — it should almost leave the bone.
    2. Strain the sauce and simmer it 10–15 minutes if you want a deeper flavor.
    3. Stir in a knob of butter for a soft, glossy sauce.
    15 min
    Pot

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Details

Nutrition

Calories

720kcal

Protein

48g

Fat

55g

Carbs

8g

Serving Size

450g

Dietary

Allergens

SojaMælk

Serving

Suggestions

  • • Serve with mashed potatoes and plenty of sauce.

Side Pairings

  • • Mash or bread.

Dessert Pairings

  • • A chocolate dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the refrigerator.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Freeze in sauce for best results.

Reheating

  • • Pot: Warm slowly in a pot with a little extra stock.

Tips

Preparation

  • • Browning gives clearly deeper flavor.

Cooking

  • • Leave the lid on — lifting it stretches the cook time.

Serving

  • • Often even better the next day.

Variations

Flavor

  • Add 1 tsp smoked paprika for deeper flavor.
  • Replace half the red wine with dark beer for a stronger profile.

Health

  • Skim the fat from the sauce before serving for a lighter plate.

Method

  • Finish 10 minutes under the broiler for a caramelized surface.

Toppings

  • Fresh parsley.

Author

C

Camilla

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Comments

Author

C

Camilla