Slow Cooker Red Wine Short Ribs
Ingredients
For the rub:
1 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Herbs de Provence
2 teaspoons dried oregano
For the short ribs:
1/4 cup canola or vegetable oil
3 lbs. bone-in short ribs
8 oz. tomato sauce
12 oz. red cooking wine
4 bay leaves
3 garlic cloves, minced
3 garlic cloves, smashed
2 cups beef broth
Garnish with fresh parsley
Directions
Remove the short ribs from the refrigerator and them sit on the counter while you make the rub. In a medium mixing bowl combine the pepper, salt, Herbs de Provence and oregano.
Rub each short rib with the rub mixture, making sure to spread it evenly.
In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown; remove from pan and put in slow cooker.
In the same skillet add the red wine and the tomato sauce. Use a spoon to scrape the brown bits off the bottom of the pan. Simmer the red wine and tomato sauce for 10-15 minutes over medium heat, until the red wine cooks to about half. Add the red wine sauce to the slow cooker.
Add the bay leaves, garlic and beef broth to the slow cooker.
Cook the short ribs in the slow cooker on low for 8-9 hours or until the meat is fall apart tender.
Remove the short ribs from the slow cooker and serve over mashed potatoes or shred and use for tacos, burrito bowls or pasta sauces.
