Slow-Cooked Red Wine Beef Short Ribs

Ingredients

• 3 beef short ribs (Source gives a range of 2–4 ribs.)
• 1 bottle red wine (Bottle size not stated.)
• 1 tbsp tomato paste
• 1 tin chopped tomatoes (Tin size not stated.)
• 1.25 L beef stock (Source gives a range of 1–1.5 L.)
• cream
• butter
• oregano (A pinch.)
• 2 onions (Medium-sized, finely diced.)
• 4 sticks celery (Finely diced.)
• 4 potatoes (Large.)
• broccoli
• 3 carrots (Good-sized, finely diced.)
• rosemary (A pinch.)
• thyme (A pinch.)
• 4 cloves garlic (Large, finely chopped.)

Steps

1. 1

   Heat the pot until hot. The creator notes that the pot heats quickly.

2. 2

   Add the short ribs and char them in the pot.

3. 3

   Add the diced carrots, then the finely diced onion and celery, followed by the chopped garlic.

4. 4

   Add the tomato paste and stir it into the vegetables.

5. 5

   Pour in the red wine. Cook uncovered for 10–15 minutes.

6. 6

   Add the chopped tomatoes, beef stock, and oregano.

7. 7

   Put the lid on and lock it in place. Slow-cook for a few hours, until the ribs are tender and falling off the bone.

8. 8

   Serve straight from the pot if desired.

Notes

The source lists cream, butter, potatoes, broccoli, rosemary, and thyme but does not describe how or when to use them. It also does not specify the exact slow-cooking duration, temperature, or preparation of the potatoes and broccoli; those details are therefore not supplied here. Ingredient ranges are preserved as notes, with representative estimates used only for nutrition and serving calculations.

Nutrition per serving

• main
• slow-cooked
• one-pot
• beef
• comfort food