The Ultimate Fall-Off-The-Bone Short Ribs
Imagine a rich, deeply flavorful stew that rivals anything you’d order at a fine Italian restaurant. That’s exactly what you get with this recipe. We’re talking incredibly tender, fall-off-the-bone beef short ribs, slow-cooked to perfection in a savory red wine and tomato sauce. Get ready for the ultimate comfort food experience!
Ingredients
• Recommended Slow Cooker Size: Large (6-quart or larger)
• 1 celery stalk, chopped
• 1 medium onion, chopped
• 6 slices sugar-free bacon
• 4 pounds / 1.8 kg beef short ribs, English cut, about 2- to 3-inch lengths
• ¾ cup / 180 ml beef broth
• 2 teaspoons dried minced garlic
• 2 teaspoons dried Italian seasoning
• 2 bay leaves
• 1 14.5-ounce / 411 g can diced tomatoes, not drained
• ½ cup / 120 ml dry red wine
• ½ cup shredded Parmesan cheese
• 2 tablespoons minced fresh basil
Instructions
1. Place the chopped celery and onion in the bottom of a large slow cooker.
2. In a large skillet over medium-high heat, cook the bacon until crisp, 6 to 10 minutes. Set the bacon aside. Add about half the ribs to the skillet and cook until browned on all sides, 8 to 10 minutes. Transfer the browned ribs to the slow cooker. Repeat with the remaining ribs. Crumble the reserved bacon and sprinkle it over the ribs.
3. Pour the beef broth into the skillet. Cook over medium-high heat, scraping up any browned bits from the bottom of the pan, until it boils. Continue to cook, uncovered, for 2 to 3 minutes more. Pour the broth mixture into the slow cooker.
4. Season the ribs with the dried minced garlic, Italian seasoning, and bay leaves. Pour the undrained diced tomatoes and red wine over the ribs.
5. Cover and cook on Low for 7 to 9 hours, or until the meat is very tender.
6. Remove the ribs and bones from the sauce. Discard the bay leaves. Carefully use an immersion blender to puree the sauce until nearly smooth.
7. Shred the meat, discarding the bones. Return the shredded meat to the sauce and stir to blend.
8. Cover and cook on High for 15 to 30 minutes to allow the flavors to meld. Before serving, sprinkle with Parmesan cheese and fresh basil.
Nutritional Information
• PER SERVING: 1,004 CALORIES ★ FAT 91 G (82%) ★ NET CARBS 3 G (1%) ★ PROTEIN 38 G (15%)
Pro Tips
• Don’t overcrowd the pan when browning the short ribs. Searing them in batches ensures a deep, flavorful crust which is essential for the final taste of the stew.
• The browned bits (fond) at the bottom of the skillet are packed with flavor. Be sure to scrape them all up when you add the broth to deglaze the pan.
• For a chunkier sauce, you can skip the immersion blender or just pulse it a few times to leave some texture.
• This stew is fantastic served over creamy polenta, mashed potatoes, or a wide pasta like pappardelle to soak up all the delicious sauce.
FAQ
Q: Do I have to brown the short ribs before slow cooking
A: Yes, browning the short ribs is a crucial step for developing a deep, flavorful crust. The browned bits left in the pan are packed with flavor that gets incorporated into the sauce when you deglaze with broth, making it essential for the final taste.
Q: What kind of short ribs are best for this recipe
A: This recipe specifically calls for English cut beef short ribs. These are typically cut into 2- to 3-inch lengths and are ideal for slow cooking because they become incredibly tender and fall off the bone.
Q: What should I serve with these short ribs
A: These rich, saucy short ribs are best served over something that can soak up the delicious sauce. Excellent choices include creamy polenta, mashed potatoes, or a wide pasta like pappardelle.
Q: Can I make this recipe without red wine
A: The dry red wine adds significant depth and flavor to the sauce. If you need a substitute, you can use an equal amount of additional beef broth, though this will result in a slightly less complex flavor profile.
