Slow Cooker Red Wine Short Ribs

This Crock-Pot creation is one of those low-effort meals with restaurant-worthy results! It’s the ultimate cold-weather comfort food, particularly when poured with a glass of red wine.

The base of your beef can vary depending on your mood. Of course, I look for any excuse to twirl noodles, but potatoes, pappardelle, or polenta work great, too!

Serves 4

Ingredients:

q 3.5-4 pounds bone-in short ribs q 1 tablespoon olive oil q 1 medium onion, chopped q 1 shallot, diced q 6 cloves garlic, minced q 1 bottle dry red wine q 1 tablespoon Worcestershire sauce q 3 tablespoons tomato paste q 2 tablespoons brown sugar q 1 tablespoon smoked paprika q 6 sprigs fresh thyme q 1 tablespoon cornstarch q Salt + pepper

Directions:

Heat oil in a large, heavy skillet over medium-high heat. Season short ribs liberally with salt and pepper. Add short ribs (in two batches) to the pan and sear for three minutes per side, forming a crispy crust.

Add all other ingredients to the slow cooker and stir. Nestle short ribs in an even layer. Cook on high for 5-6 hours or low for 7-8 hours.

Once cooked, remove the lid and skim the fat off the surface with a small spoon. Remove ribs from meat (this should happen with zero effort), and use two forks to lightly shred beef. Stir cornstarch with a tablespoon of cold water in a small bowl until smooth, then stir into CrockPot. Let sit on “warm” for five minutes or so. Taste and season with extra salt and pepper, if needed.

Serve over a starch of your choice.