Slow Cooker Red Wine Braised Short Ribs

Directions

• Step 1 The first and arguably most important step – salt the ribs VERY generously, coating them with about 1 tsp of salt per pound of meat.
• Step 2 Add 2 TBSP of the olive oil to a skillet and sear the ribs quickly on each side, over medium high heat (you can also do this in the slow cooker if you have a “Sear” function.) It’s really just a quick sear, just browning the exterior, you don’t have to cook them all the way through.
• Step 3 Remove the ribs to a platter, add the remaining 2 TBSP of olive oil to the skillet and add the vegetables (carrots, onion and garlic). Cook until lightly browned. Transfer the vegetables to the slow cooker (unless you were searing in it already) and add the short ribs back in (with the bone side up). Then add the red wine and stock to help with the braising. Sprinkle with dried thyme and then let the slow cooker do the rest of the work!
• Step 4 ONLY SLOW COOKING: Cook on LOW for 6-8 hours until the meat is very tender.
• Step 5 SLOW COOKING + PRESSURE COOKING: Cook on LOW for 3-4 hours. Then turn off the slow cooker and switch the cooking function on the Instant Pot to “Meat/Stew.” Set the timer for 10 minutes. Once cooking has completed, manually release the pressure.
• Step 6 After the ribs have gotten tender, remove them from the Dutch oven and strain the juices into a pot. Add the juices do a small sauce pan and bring to a full boil for about 5 minutes, or until reduced by half. You should have about 2 cups of sauce left.
• Step 7 Serve the ribs and vegetables over a base of mashed potatoes or cauliflower (see note below) and drizzle with the sauce. Season with salt and pepper to taste.