Drunken Short Spare Ribs

These short ribs are really easy to pull together and using the slow cooker makes for a simple cooking method allowing loads of time to infuse the deep flavors.  It is not too strong and definitely not spicy so the whole family devoured these.  My girls loved them so much I started to think they may have noticed the wine!

I have done this with both short ribs with bone in and also boneless spare ribs... they were both amazing however if you tie the bones up before you start you will have a nice presentation when serving.

I made a roasted garlic mash potato to have with it, which in my opinion is the only way to go. It would be something I'd be happy to serve at a dinner party and using the slow cooker means it would be ready whenever you were.

I found this recipe at www.eatliverun.com/recipes and I didn't change a thing.  I used whatever nice red wine I had in the house, but don't go cheap.  Use a quality red that you would enjoy now.

Serves 3-4

Active time: 25mins

Totally time: 6-7hrs

Ingredients:

3 1/2 lbs beef chuck short ribs

2 whole shallots, minced

3 stalks celery, diced

2 tbspn vegetable oil

2 1/2 cups Barefoot Cabernet Sauvignon

1 cup beef broth

3 tbspn brown sugar

2 tbspn tomato paste

1 1/2 tbspn all purpose flour

1 1/2 tspn salt

1 tspn pepper

Method:

• Heat the oil in a skillet over high heat.  When hot, add the short ribs.  Sprinkle salt and pepper over the ribs in the pan and brown.  This takes about 3-4 mins each side, as you want them nice and caramelized.

• After the ribs have browned, remove carefully and set them in the bottom of your slow cooker
• Take the pan off the heat briefly to cool down and drain or wipe out any remaining fat.
• Return to medium heat and add the minced shallots and diced celery.  Saute for about 5 mins until tender, then add the tomato paste.  Mix the paste into the vegetables and continue to sauté for another few minutes
• Pour the wine and beef broth into the skillet and stir. Add the brown sugar, a teaspoon of salt and pepper and flour.  Stir well to get rid of any flour lumps.
• Bring sauce to a bil and reduce to simmer for a few minutes.  Pour sauce right over the ribs in the slow cooker.  Sprinkle remaining salt and pepper on top and place the lid on.  

• Cook on HIGH for 5-6hrs or on LOW for up to 12hours.
• When done, the meat should literally be falling off the bone.