Red wine braised short ribs slow cooker

Cooked low and slow to perfection, these tender, fall-off-the-bone ribs are infused with rich flavors that will leave everyone asking for seconds. Perfect for busy weeknights or special gatherings! 🍽️ Ready to savor tender, delicious short ribs? Gather your ingredients and start cooking these Slow Cooker Short Ribs tonight! Your family will love you for it! #SlowCookerShortRibs #ComfortFood #EasyRecipes #DinnerIdeas #BeefRecipes #SlowCooking #MeltInYourMouth #SavoryDelights #HeartyMeals

Red Wine Braised Short Ribs in the best recipe for tender fall apart bone-in beef short ribs slow cooked in a Dutch Oven.

These tender red wine braised short ribs are the perfect winter dinner. They are braised low and slow in the oven with fresh thyme, garlic and red wine until they fall of the bone. Serve them with carrots and gouda mashed potatoes. Use the liquid in the pot to make an easy red wine reduction sauce.

The ultimate dish for entertaining, Red Wine Braised Short Ribs simmer hands-off for hours and come out tender and delicious.

Slow Cooker beef short ribs. Fall-apart beef served with a rich and red wine gravy. This is serious comfort food.

Slow Cooker Tender Short Ribs - English cut short ribs seared in a cast iron skillet then cooked low and slow in red wine sauce.

Recipe video above. This is the sort of food you'll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove/slow cooker/pressure cooker/IP also work, directions in notes.

Succulent short ribs slow-cooked in a rich red wine sauce with herbs and vegetables until they’re melt-in-your-mouth tender and flavorful.

These Red Wine Braised Short Ribs are fall-off-the-bone tender and mind-blowingly delicious. Short ribs slowly simmer in a flavorful red wine and herb sauce until they melt-in-your-mouth.

The slow-cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet.