- 2 pounds beef short ribs, or more to taste
- 2 tablespoons salt
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 4 cloves garlic cloves, minced and divided
- 3 cups beef broth
- 1 cup Cabernet Sauvignon wine
- 1 onion, sliced
- Season ribs with salt, garlic powder, and black pepper. Sprinkle flour over both sides of the ribs.
- Heat oil in a large pot over medium-high heat. Cook about half the garlic in the hot oil until golden brown, 2 to 3 minutes; add short ribs and cook until completely browned, 2 to 3 minutes per side.
- Pour beef broth and wine into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer ribs and liquid to the crock of your slow cooker; put remaining garlic and sliced onion atop the ribs.
- Cook on Low for 5 hours. Remove ribs to a wide and shallow serving bowl. Ladle liquid from crock into a large skillet.
- Bring the liquid in a skillet to a boil and cook until reduced in volume by half, 5 to 7 minutes. Pour sauce over the ribs and turn ribs to coat.
04/10/2018
recipepes.com
Braised Cabernet Beef Short Ribs, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
