There are those nights that require an extra special meal. One reserved for celebrations or just to make the evening one to remember. My cabernet short ribs is the perfect dish for those occasions.
Simmered slowly all day in a savory cabernet wine sauce, these fall-off-the-bone tender ribs are a guaranteed hit that will have your guests asking for the recipe. I also use this recipe with beef roasts. The preparation is simple. And when the ribs are done cooking, you use the juices to make a rich and delicious gravy that is perfect when served with rice or mashed potatoes.
You will want to serve bread as well, because you’ll need something to mop up every last bit of this tasty sauce. And even if you don’t have an event or occasion coming up, this meal will make any day of the week special.
Belle’s Cabernet Short Ribs
8 beef short ribs or a 5 pound chuck tender roast
2 tablespoons olive oil
1 cup cabernet sauvignon wine
1 packet onion soup mix
1 cup water
1 tablespoon Dijon mustard
1 tablespoon dried parsley
1 tablespoon corn starch
In a large frypan, sear each side of the short ribs (or roast) in the hot oil just until they are browned. Remove to the slow cooker. In a bowl, mix together the remaining ingredients, except the cornstarch. Pour the mixture over the ribs, cover, and cook on low for 7 hours.
After 7 hours, remove the ribs to a plate and cover with foil to keep warm. Strain the onions from the juice into a large glass measuring cup. Discard the onions. Skim as much of the grease as possible off the juice. Place the juice in a saucepan and bring to a soft boil.
In another bowl, mix the cornstarch with a ¼ cup of water until smooth. Add to the juice in the saucepan and cook until it begins to thicken. Return the ribs and the gravy to the slow cooker and let cook another 30 minutes. Serve with gravy ladled over the top.
