SLOW COOKER RED WINE SHORT RIBS

The slow-cooking process allows the meat to become incredibly tender, practically falling off the bone. The red wine and vegetable sauce adds depth to the dish, and the touch of sweetness from blackcurrant jam or red onion chutney balances the flavours perfectly.

PREP 20m

COOK 6h

TOTAL 6h 20m

SERVES 4

Ingredients-

  • 4 short ribs

  • 1 tablespoon olive oil

  • Salt and pepper to season ribs

  • 1 onion, roughly chopped

  • 4 celery sticks, roughly chopped

  • 2 large carrots, roughly chopped

  • 1 red pepper, roughly chopped

  • 6 garlic cloves, roughly chopped

  • 1 teaspoon dried oregano and thyme (or 4 sprigs of fresh thyme)

  • 500ml stock

  • 1 tablespoon tomato purée

  • 2 tablespoons plain flour

  • 250ml red wine

  • 1 bay leaf

  • 1 tablespoon Worcestershire sauce

  • Good pinch of salt and pepper

Instructions-

  1. Season the short ribs with salt and pepper. In a large pan, heat the olive oil and brown the seasoned ribs. Once browned, transfer them to the slow cooker.

  2. In the same pan, add the roughly chopped onion, celery, carrots, red pepper, and garlic. Sauté the vegetables until they start to soften.

  3. Add the tomato purée and red wine to the pan. Reduce the liquid by half, then stir in the plain flour, dried herbs (or fresh thyme), and garlic. Mix well.

  4. Pour in the stock and simmer for about 10 minutes. Remove the bay leaf and add the mixture to the slow cooker.

  5. Use a blender to purée the softened vegetables, creating a rich sauce. Add this sauce to the slow cooker.

  6. Cook the short ribs on high for 6-7 hours. After 4 hours, consider skimming any fat from the surface and adding a tablespoon of blackcurrant jam or red onion chutney for a preserved and sweet element.

  7. Continue cooking for a further 2 hours or until the meat easily falls off the bone. Cooking times may vary depending on your slow cooker and the ribs, so check after 5 and 6 hours.

  8. Serve and enjoy!