Crockpot Braised Red Wine Short Ribs
Ingredients
The short ribs
-
3-4
pounds
bone in beef short ribs
-
2
tablespoons
olive oil
-
salt
to taste
-
pepper
to taste
The vegetables and herbs
-
1
sweet onion
finely chopped
-
2
cloves
garlic, crushed
-
2
carrots
chopped
-
2
leaves
bay
-
2
sprigs
fresh thyme
-
¼
teaspoon
crushed red pepper
-
½
cup
fresh chopped parsley
The sauce
-
1
can
tomato paste (6 ounces)
-
2
cups
button mushrooms, sliced
-
2
cups
red wine
-
1
cup
beef or chicken broth
The toppings
-
½
cup
grated parmesan cheese
-
6
ounces
sharp cheddar cheese, shredded
-
18-20
pieces
frozen perogies
Instructions
- Sear the short ribs in a skillet with olive oil, salt, and pepper for about 1 minute per side.
- Transfer the ribs to the crockpot and add onion, garlic, carrots, tomato paste, mushrooms, red wine, broth, bay leaves, thyme, and crushed red pepper.
- Cover and cook on low for 7-8 hours or on high for 5-6 hours.
- Once cooked, skim off fat, shred the ribs, and discard the bones, thyme, and bay leaves.
- Keep the ribs in the sauce on low heat until ready to serve.
- Boil the perogies according to package instructions, then drain.
- Serve the perogies topped with cheddar cheese and the short ribs, garnished with parsley and parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
826
Total fat
40g
Total carbohydrates
50g
Total protein
60g
Sodium
800mg
Cholesterol
150mg
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