Slow Cooker Beef Short Ribs in Red Wine and Cinnamon Recipe

by katerina on June 17, 2009

short ribRemember when lamb shanks and short ribs were cheap because they were peasant food? Yeah me neither, but so I have been told. Luckily, what does work is buying the meats when they are on special, and tossing them in the freezer. I picked up this pack of short ribs for about $5, tossed them in the freezer 6 weeks ago, and then forgot about them.

While I forgot about them, J remembered. The man loves his braised meats. After several nags, I finally got it together and grabbed all the ingredients needed.This is a dish I have eaten at Vij‘s in Vancouver and it was delicious. Since it’s ingredients are all things readily on hand I thought I would attempt to make it in the crockpot. Although this recipe is available in his cookbook, I also found it on the foodtv canada website.

I adapted the recipe for use in the slow cooker, and omitted one spice as I was too lazy to grind myself – fenugreek. Just as Vij did, I served it on some steamed kale which was delicious. I swear curry and kale are such good friends. Plus, since I discovered how easy it is to cook kale in the microwave I have been using it more and more. Because of all the fat in the ribs I stuck this in the slow cooker at night, transferred to the fridge in the morning and then had it for dinner.

The original recipe claims to serve 4, but it only served J and I wih no leftovers. Then again it was good and we were piggies.

Slow Cooker Beef Short Ribs Marinated in Red Wine

[print_this]Slow Cooker Beef Short Ribs in Red Wine and Cinnamon
(serves 4)
Adapted from Vij’s Elegant and Inspired Indian Cuisine

2 tablespoon canola or vegetable oil
1 tablespoon ghee or clarified butter
1 tablespoon cumin seeds
1 piece of cinnamon bark ~ 2 inches long
2 small or 1 large onion, finely chopped
2 big cloves garlic, minced
1 cup canned whole tomatoes, drained of juice and gently mashed to break up
1 tablespoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1 tablespoon chili powder
1/2 cup red wine
4 cups chicken stock
6 bone-in beef short ribs

Heat oil to medium heat, add butter\ghee and stir until melted. Add cumin seeds and saute for 30 seconds. Add onion and cinnamon and saute until lightly browned, about 5 -7 minutes. Add garlic and cook for 1 more minute. Lower heat to medium low. Add tomatoes and remaining spices and stir until combined. Turn heat up to medium and cook until oil separates from tomatoes, stirring occasionally. Should be at most 15 minutes. Add wine and chicken stock and simmer, uncovered for 20-30 minutes or until reduced by almost half.

(You can do it ahead of time to this point and refrigerate.) Add short ribs and sauce to slow cooker. Cook on low for 8-10 hours. Separate sauce from ribs and remove bones. Allow sauce and ribs to cool a bit and then store them in the fridge. You want to refrigerate it long enough to have all the fat rise to the top and solidify, a day should be plenty. Spoon fat off the top, reheat sauce and then ribs.

Serve on steamed kale and with basmati rice.[/print_this]

More recipes that might interest:
Korean Pork Ribs – Slow Cooker
Beef Short Rib Ragu
Guinness and Beef Pie
Braised Short Rib Pasta



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