Slow Cooker Beef Short Ribs in Cabernet Sauce

I have been craving short ribs but it's hard to find them in the grocery stores on a regular basis. I was in Piggly Wiggly on Saturday and there they were..the most beautiful short ribs ever so I picked up a couple of packs and couldn't wait to cook them. I was on Pinterest (of course) looking for a different way to prepare them and I found this recipe. I love cooking beef with red wine it brings out layers of flavor. 

I got up this morning and put these in the crock pot to cook...I know my husband is going to enjoy this. I didn't have the Cabernet wine that it called for but no worries...I used the Merlot I had instead.

I seasoned and browned my short ribs before placing them in the crock pot.

Next I sauteed my chopped shallots and celery...what an amazing aroma.

I added the tomato paste, Merlot, beef broth, brown sugar and instead of flour I added a can of cream of mushroom soup..I love making sauce or gravy with it...it's always perfect. 

And here is the end result... the meat fell off the bones it was so tender..Yum!

I served it garlic mashed potatoes and steamed vegetables. The ribs were melt in your mouth good!

Slow Cooker Beef Short Ribs in Cabernet Merlot Sauce

serves 3-4

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Ingredients:

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

Directions:

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.

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.

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.

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. 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.

I like to serve these ribs on top of risotto…or mashed potatoes! Yum.

Time:

active time — 25 minutes

total time — 8 hours