Short Ribs with Red Wine Sauce

Ingredients:

4 short ribs (about 2 pounds, English cut, 1 ½ - 2 inches thick)

1 large onion (yellow or red), diced

1 tablespoon oil

1 tablespoon butter

3 garlic cloves, finely chopped

2 cups beef broth (about 1 - 15 oz. can)

1 cup dry red wine (such as Cabernet Sauvignon)

2 tablespoons brown sugar

3 tablespoons tomato paste

2 tablespoons Worcestershire sauce

½ teaspoon salt

½ teaspoon black pepper

½ tablespoon fresh thyme (or ½ teaspoon dried thyme)

1 tablespoon cornstarch

Instructions:

Sear the Short Ribs:

Season the short ribs with salt and pepper on all sides. Heat a skillet over high heat and add butter and oil. Once hot, sear the short ribs on all sides for about 30 seconds until a nice crust forms. Transfer the seared ribs to your slow cooker.

Prepare the Sauce:

In the same skillet, add the diced onion, garlic, beef broth, red wine, brown sugar, tomato paste, Worcestershire sauce, thyme, and salt and pepper. Bring the mixture to a simmer and cook for about 10-15 minutes to allow the flavors to develop.

Slow Cook the Ribs:

Pour the red wine sauce over the short ribs in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the ribs are tender and falling off the bone.

Thicken the Sauce:

Once the ribs are done, transfer them to a plate. To thicken the sauce, take 1 cup of the sauce from the slow cooker and whisk in the cornstarch. Pour this mixture back into the slow cooker and stir to combine.

Serve:

Pour the thickened sauce over the short ribs and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Prep Time: 20 minutes

Cook Time: 4-8 hours (depending on slow cooker setting)

Total Time: 4 hours 20 minutes – 8 hours 20 minutes

Servings: 4 servings