Beef Short Rib in Red Wine – Slow Cooker
Pane-Bistecca
When ribs are cooked in the slow cooker, they become incredibly tender. I have cooked beef short ribs in red wine in it!
The short ribs are cooked bone-in until they fall off the bone. They are bathed and cooked in a mixture of red wine, stock and lots of Asian and European spices, which give them a wonderful flavor and make the sauce really nice and tangy. As the slow cooker does all the work more or less silently on his own, this is a recipe for large parties!
The short ribs are cooked bone-in until they fall off the bone. They are bathed and cooked in a mixture of red wine, stock and lots of Asian and European spices, which give them a wonderful flavor and make the sauce really nice and tangy. As the slow cooker does all the work more or less silently on his own, this is a recipe for large parties!
Ingredients
1-1.5 kg Beef Short Ribs
Salt and Pepper
8 Garlic cloves, chopped
2 Onion, quartered
3 cm Ginger, chopped
2 tbsp Gochujang (Korean Chili paste)
2 tbsp Honey
2 tbsp Brown Sugar
4 tbsp Rice Wine
4 tbsp Soy Sauce
1 Broth Cube dissolved in 500 ml Water
approx. 400 ml Red Wine
Chili Flakes
Rosemary
Paprika
some Oil
Instructions
1
Step 1
Season the ribs well all over with salt and pepper. Heat a little oil in a shallow pan, add the garlic and ginger and fry the ribs well. Set aside.
2
Step 2
Grease the slow cooker and preheat. Then add the onions and meat. Add all the spices and spice pastes, as well as the honey and sugar. Pour in the rice wine and soy sauce and top up with the red wine. If the meat is not covered, add the stock until the meat is covered with the liquid.
3
Step 3
Cook on HIGH for 4 hours, turning several times. Then 2 hours on LOW. The ribs should now be completely tender!
4
Step 4
Skim off the liquid into a small pan, season if necessary and allow to thicken a little.
Notes
Serve with potatoes or even pasta or polenta like me. More Ribs Recipes
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