Alice in the Kitchen

Slow Cooker Short Ribs

I have always liked beef short ribs, and when I had the Tortelloni di Michele at Filomena in Georgetown stuffed with those delicious shreds, I wanted to make my own short ribs at home.

So I found this easy recipe here and made it my own.  It was easy, and oh-so-good.  Better to be made a day in advance so you can refrigerate the sauce and skim off the fat (because you don’t need it – it’s so delicious without!)

You’ll need:

• 1 cup red wine
• 2/3 cup ketchup
• 3 tablespoons soy sauce
• 2 cloves garlic, crushed
• 2 tablespoons dark brown sugar
• ½ teaspoon freshly ground black pepper
• 4 pounds beef short ribs

Combine first six ingredients (through black pepper) in the slow cooker and stir.  Add the ribs, submerging them in the sauce.

Cover and cook on low until the meat starts to separate from the bones.  Which for me, was after about 3 hours, but the recipe said 7-9 hours, so I kept cooking.This is about 3 hours in:And this is after 8 hours:As mentioned above, I separated the ribs from the sauce and refrigerated separately overnight.To serve the following day, I went ahead and shredded up the beef (it just falls apart) and added a little extra sauce for heating in the microwave.  Maybe not the most beautiful plate ever…

It was so good!  Served it with a salad to balance out the fatty meat.