Name: Slow-Cooked Beef Short Ribs With Red Wine Sauce
Prep time: 25 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons flour; 1 teaspoon salt; 1/8 teaspoon ground black pepper; 4 lbs beef short ribs; 2 tablespoons extra virgin olive oil; 2 onions, sliced; 1 cup red wine; 1 cup chili sauce; 6 tablespoons brown sugar; 6 tablespoons apple cider vinegar; 2 tablespoons Worcestershire sauce; 1 teaspoon dry mustard; 1 teaspoon chili powder; 4 tablespoons flour; 1/2 cup red wine

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Recipe by Meredith .F

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Slow-Cooked Beef Short Ribs With Red Wine Sauce created by chasandish

Yum! The smell of these ribs simmering all day is just mouthwatering! Make sure to serve with a big loaf of crusty bread to mop up every last bit of the sauce!

Ready In:: 6hrs 25mins
Serves:
Units:

6

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ingredients

2 tablespoons flour
1 teaspoon salt
¹⁄₈ teaspoon ground black pepper
4 lbs beef short ribs
2 tablespoons extra virgin olive oil
2 onions, sliced
1 cup red wine
1 cup chili sauce
6 tablespoons brown sugar
6 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon chili powder
4 tablespoons flour
¹⁄₂ cup red wine

directions

Mix flour, salt & pepper. Coat ribs with the mixture.
In a large skillet, heat olive oil over med-high heat and brown the short ribs on all sides.
In a crock pot, combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar, Worcestershire, dry mustard & chili powder. Add ribs to the mixture.
Cover & cook on low for 6 hours.
Remove ribs to a platter and keep warm.
Turn crockpot to high and add remaining flour and red wine. Cook 10 minutes or until thoroughly combined and sauce has thickened.
Pour sauce over ribs and serve immediately!

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RECIPE MADE WITH LOVE BY

@Meredith .F

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@Meredith .F

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"Yum! The smell of these ribs simmering all day is just mouthwatering! Make sure to serve with a big loaf of crusty bread to mop up every last bit of the sauce!"

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review by Dr. Mike

9/18/2016

Why use two pots when you can do everything in a dutch oven? I sear the meat fist then bake it at 250 degrees for about 8 hours, or until fork tender.

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review by K C.5052

11/17/2015

I followed this recipe verbatim and it was disgusting! The sauce was a funky oily mess, too. I used grass fed beef so maybe that's why? I don't know.

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photo by chasandish

1/2/2013

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review by DaniRoze

1/9/2009

The sauce while it was coming to a boil smelled and tasted AMAZING! i used jack daniels spicey bbq sauce, and only about half the amount of soy sauce called for. However, once I baked the ribs (they only took 2 hours to fall off the bone), the sauce became a strange mixture of fatty oil and blackness. Next time I will boil the ribs and add the sauce at the end. Great beginnings for us though!

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review by Sweetie 91

1/17/2008

These ribs were delicious! I had a lot of short ribs in the freezer that needed to be used so I made a double batch and still no leftovers!!! My crock pot wasn't big enough for that many ribs so I cooked half of them in the oven and they came out even better and I didn't have to cook them as long. I did them for maybe 3 to 4 hours at 350 degrees and they came out every bit as moist and tender as the ones in the crock pot. I have my own recipe for pork ribs but for beef ribs this will be the one that I use now! The flavor was wonderful! Thanks for a great recipe!

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