Slow-cooker Red Wine-braised Short Ribs - America's Test Kitchen

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 5 lbs beef short ribs, trimmed of excess fat (6 to 8 english-style ribs, see note)
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 cups red wine
• 2 tablespoons balsamic vinegar
• 2 cups low sodium chicken broth
• 2 tablespoons minute tapioca
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 microwave bones: cut meat from bones and set aside. arrange bones in 13- by 9-inch baking dish and microwave until well browned, 10 to 15 minutes. transfer to slow cooker.
• 2 brown meat: pat meat dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. cook meat until well browned, about 5 minutes per side. transfer to slow cooker.
• 3 cook aromatics: cook onions, carrot, and celery in now-empty skillet over medium heat until browned, about 8 minutes. stir in tomato paste and thyme and cook until beginning to brown, about 1 minute. stir in wine and vinegar and simmer, scraping up any browned bits, until reduced to 1 cup, about 5 minutes. stir in broth, tapioca, and bay leaves and return to boil. transfer to slow cooker.
• 4 braise and finish: cover slow cooker and cook on low until meat is fork-tender, about 8 hours (or cook on high for 4 to 5 hours). transfer meat to serving platter. strain and defat cooking liquid and discard solids. stir parsley into sauce and season with salt and pepper. pour 1 cup sauce over meat. serve, passing remaining sauce at table.