Wine-Braised Short Ribs
With marrow-rich bones and fatty marbling, short ribs deliver flavor and richness that cubed stew meat never will. Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, recommends using grass-fed beef which tastes less sweet than corn-fed.
Source: Midwest Living
Gallery
Credit: Brie Passano
Recipe Summary
Ingredients
Directions
SLOW-COOKER METHOD
Prepare recipe as directed through Step 3. Transfer mixture to a 4- to 6-quart slow cooker. Add stock and ribs. Cover and cook on low 7 to 8 hours or on high 3¿1/2 to 4 hours. Strain and reduce sauce as directed in Step 5.
Nutrition Facts
Per Serving:
420 calories; fat 23g; cholesterol 92mg; saturated fat 8g; carbohydrates 4g; mono fat 11g; poly fat 1g; sugars 2g; protein 34g; vitamin a 5.7IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 7.1mcg; vitamin b12 3.4mcg; sodium 820mg; potassium 336mg; calcium 18mg; iron 3.5mg.