I’m not sure why, but there’s some weird wiring in my brain that connects the weekend with comfort food. Generous portions of rich, hearty comfort food. It could be 70 degrees out, and come Friday night, my taste buds crave a big plate of comfort . . . and a glass of red wine.
So today I’m sharing a recipe that combines comfort food AND red wine.
BOOM! That’s right: it’s a tasty recipe for slow cooker braised short ribs (mmm . . . ribs) braised in red wine along with chopped veggies swimming happily together.
Short ribs. Red wine. Slow cooker. It’s like the trifecta of comfort food perfection.
Red Wine Slow Cooker Braised Short Ribs
I like to serve this dish with mashed potatoes, to complete the comfort food circle.
You could also serve this up with some crusty bread, or mashed cauliflower.
- 4.5 lbs bone-in beef short ribs
- Coarse kosher salt and freshly ground black pepper
- 2 cups dry red wine
- 1 14.5 ounce can of diced tomatoes
- 2 Tbsp tomato paste
- 1 cup peeled and chopped carrots
- 1/2 cup sliced crimini mushrooms
- 1/2 cup chopped onions
- 4 garlic cloves minced
- 2 bay leaves
- Optional: 2 Tablespoons finely chopped fresh parsley
- Add oil to a large saute pan over medium-high heat.
- Generously season short ribs with salt and pepper.
- Once the oil is heated, turn the heat up to high, add the meat to the pan and sear on high until each side is just slightly browned, about 2 minutes each side.
- Remove short ribs from the pan and transfer to slow cooker, placing the ribs down in an even layer.
- Add in the next eight ingredients (red wine through bay leaves), and stir to combine.
- Cook on low heat until meat is tender, about 8-9 hours.
- Discard bay leaves.
- Top with fresh parsley, if desired.
I have to admit: this is a dish that my husband and I love, but we usually make something different for the kids when short ribs are on our dinner menu. And you know what? That’s a-okay. They’ll learn the importance of a good short rib meal eventually ;) I actually enjoy having a “grown up meal” separate from the kids’ dinner. I’m not one of those moms who hates cooking two different dinners; I’m fine with that, because I know they’ll eat what we eat the next day, and their palates are growing each day. And, for now, this means we don’t have to share our red wine braised short ribs!
Press Publish Blogging Conference Ahead
On another note, I’m looking forward to seeing my blog friends and meeting many new local PDX bloggers at this Saturday’s Press Publish blogging conference sponsored by WordPress.com. If you didn’t get a ticket to attend in person, either at the Portland, Oregon event or the Phoenix, Arizona event, you can catch the livestream online (details on their website). If you do attend, please be sure to say hello!