| Level: | Easy |
| Total: | 8 hr 3 min |
| Prep: | 3 min |
| Cook: | 8 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 8 hr 3 min |
| Prep: | 3 min |
| Cook: | 8 hr |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 8 short ribs
- Salt and freshly ground black pepper
- 1 large onion, thickly sliced
- 1 (12-ounce) bag baby carrots
- 1 cup celery, thickly sliced, about 2 stalks
- 1 teaspoon minced garlic
- 2 teaspoons smoked paprika
- 2 teaspoons smoked ground black pepper
- 1 1/2 teaspoons all-purpose seasoning salt
- 1 cup red wine
- 1 (10.5-ounce) can beef stock
Instructions
- Heat olive oil in a large saute pan over high heat.
- Season short ribs with, salt and pepper. Sear the short ribs on all side until brown and caramelized.
- In the bottom of a 5-quart slow cooker place the onions, carrots, celery and garlic. Then add smoked paprika, smoked ground black pepper, and all-purpose seasoning salt. Pour in wine and beef stock. Place short ribs, meat side up, on top of vegetables. Cover and cook on LOW setting for 8 hours.
- Strain and defat the cooking liquid. Serve as sauce on the side.
Reviews
The ribs were very tender. The flavor was good but not special. I used liquid smoke as I could not find smoked black pepper.
Note: The ribs were delicious the second day so I have increased my rating. Next time I will make a day ahead.
Note: The ribs were delicious the second day so I have increased my rating. Next time I will make a day ahead.
This was my first time ever making short ribs, and I was pleasantly surprised. I didn’t have any smoked black pepper, so I used steakhouse seasoning instead, and instead of seasoning salt, I used seasoned meat tenderizer. I must say, I wouldn’t change a thing from the results I got. My husband doesn’t like anything to “smoky” tasting, and doesn’t normally like when I cook with red wine, either. But he labeled this recipe “awesome”.
This recipe was pretty good, I’ve never cooked with Wine before…
Radon’s recipe tip (review toward the end bears repeating as smoked black pepper is hard to find: McCormick’s makes a smoked black pepper called “Smokehouse.” McCormick also makes a smoked paprika. Not all stores carry these products because they’re specialty items, so you may have to hunt around for them. I haven’t yet made the recipe but found both products, and strongly feel these ingredients are Sandra’s “Semi-homemade” secret ingredients that are key to achieving the desired taste with less fuss in this recipe, so you want to make sure you use them and avoid substitution if possible…
This was soooo easy and soooo good, even my husband who doesn’t care for meat or red wine loved it!
Came out great. Plan on making this again as part of our Christmas Eve family/food/friends gathering…..
Excellent! Fall off the bone smoke flavored meet. I used liquid smoke and smoke black pepper. Served over egg noodles with strained meat stock. Will definitely make again.
Wow…I wonder if I did something wrong. I followed the recipe to a T, I made one small change and that was to add garlic powder to the salt and pepper before searing, but the ribs came out really chewy and dry. I was sadly disappointed since they smelled great while cooking. My husband said they were ok, something he’d eat again if I put it in front of him but not something he would request. I honestly don’t know what went wrong. Thank goodness I didn’t make extra ribs like I’d originally planned.
This was one of the best ones yet. Try it you won’t be disappointed. I’ve made it a few times.Twice with short ribs and then once with potting meat since , short ribs can be expensive.Great receipe
M..ade this last weekend and the ribs came out so tender my family was upset when they were all gone so next time i know to make more.