Best 3 Slow Cooker Red Wine Braised Beef Short Rib Pasta Recipes

Indulge in a culinary journey with our slow-cooker red wine braised beef short rib pasta, a symphony of flavors that will tantalize your taste buds. Picture tender, fall-off-the-bone beef short ribs, slow-cooked in a rich and robust red wine sauce, infused with aromatic herbs and spices. The succulent meat is then combined with perfectly cooked pasta, creating a hearty and satisfying dish that is perfect for a cozy dinner or a special occasion.

This recipe is a perfect blend of convenience and culinary expertise. With the help of a slow cooker, you can effortlessly create a restaurant-quality meal in the comfort of your own home. The slow cooking process allows the flavors to meld and deepen, resulting in a dish that is both comforting and elegant.

In addition to the main recipe, this article also features a delightful collection of complementary recipes that will elevate your dining experience. Discover the secrets of making homemade garlic bread, a crispy and flavorful companion to the beef short rib pasta. Learn how to prepare a refreshing arugula salad with a tangy lemon vinaigrette dressing, adding a touch of brightness and balance to the meal.

For those who enjoy a creamy and indulgent side, the recipe for creamy polenta will satisfy your cravings. This rich and smooth polenta is the perfect canvas for the savory beef short rib sauce, creating a harmonious combination of flavors and textures.

And to complete your culinary journey, the article offers a guide to crafting a rich and flavorful red wine sauce, the heart of the beef short rib pasta dish. With step-by-step instructions, you'll learn how to create a sauce that is both robust and elegant, enhancing the overall taste of the meal.

So, embark on this culinary adventure and immerse yourself in the symphony of flavors that await you. With our slow-cooker red wine braised beef short rib pasta and its accompanying recipes, you'll create a memorable dining experience that will leave your taste buds craving more.

Here are our top 3 tried and tested recipes!

RED WINE-BRAISED SHORT RIBS

Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

SLOW-COOKER SHORT RIBS IN RED WINE

Slow-Cooker Short Ribs in Red Wine image

Make succulent short ribs the easy, no-fuss way in a slow cooker with a rich tomato, wine and Progresso® beef broth sauce - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h35m

Yield 6

Number Of Ingredients 12

Ingredients

2 tablespoons olive or vegetable oil
3 lb bone-in beef short ribs
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) stewed tomatoes, undrained
1 medium onion, chopped (1/2 cup)
2 tablespoons tomato paste
1/2 cup red wine or Progresso™ beef flavored broth
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/4 cup water
2 tablespoons cornstarch

Steps:

In 12-inch skillet, heat oil over medium-high heat. Add beef ribs; sprinkle with salt and pepper. Cook 4 to 6 minutes, turning occasionally, until browned.
Spray 3- to 4-quart slow cooker with cooking spray. In cooker, place tomatoes, onion and tomato paste; stir to combine. Add ribs, wine, broth and Worcestershire sauce.
Cover; cook on Low heat setting 7 to 9 hours.
Remove ribs and bones from cooker; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in cooker. In small bowl, mix water and cornstarch; stir into mixture in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until sauce is thickened. Serve over ribs.

Nutrition Facts : Calories 270, Carbohydrate 10 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 5 g, TransFat 1/2 g

Tips:

Choose high-quality beef short ribs for the best flavor and texture.
Generously season the short ribs with salt and pepper before searing to enhance their flavor.
Sear the short ribs in a hot skillet until browned on all sides to create a flavorful crust.
Use a good quality red wine for braising the short ribs, as it will add depth and richness to the sauce.
Add plenty of vegetables to the slow cooker along with the short ribs, as they will add flavor and nutrients to the dish.
Cook the short ribs on low heat for at least 8 hours, or until the meat is fall-off-the-bone tender.
Serve the short ribs over pasta, mashed potatoes, or rice, and spoon the flavorful braising liquid over the top.

Conclusion:

This slow-cooker red wine braised beef short ribs pasta is a delicious and hearty meal that is perfect for a special occasion or a casual weeknight dinner. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. Serve this dish over your favorite pasta, mashed potatoes, or rice and enjoy!