Cabernet Slow Cooker Beef Short Ribs

This delicious recipe for ribs is great for pleasing a crowd!

Serves 4

5 pounds bone-in beef short ribs

2 1/2 c Cabernet Sauvignon

1 t brown sugar

2 1/2 T tomato paste

salt to taste

red pepper flakes

1 t celery salt

1 t pepper

1 t garlic powder

1 medium sliced onion, sautéed

Optional: 2 T of olive oil

 

Instructions

Add 2 ½ c of Cabernet Sauvignon, brown sugar, tomato paste, red pepper flakes and the rest of the spices to your 6-8 quart slow-cooker. Mix well.

As that is warming, brown your ribs on all sides. Do this in batches so you do not crowd the skillet.

Remove the browned ribs and place them in the slow-cooker.

Sauté your onions with the bits left behind from the ribs. If needed, add 2 T of olive oil.

When finished, add the sautéed onions to the mixture in the slow-cooker.

Set your slow cooker to nine hours until the beef is tender.

Skim off and throw away any fat floating on the top of your sauce.