Red wine-braised short ribs from The Complete Slow Cooker: From Appetizers to Desserts--400 Must-Have Recipes That Cook While You Play (or Work) (page 122) by America's Test Kitchen

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Notes about this recipe

  • hiraeth27 on November 29, 2018

    I don't know why they call this red wine-braised...almost all of the liquid is from tomatoes. It calls for half a cup wine and four cans of tomatoes. That's a 1 to 7 ratio. In the end, it just tasted like beef cooked in canned tomatoes. In a slow cooker, the tomatoes don't even cook down enough to concentrate the flavors and avoid wateriness. After ten hours of slow cooking, I dumped this into a stovetop pan, added another half a bottle of wine and reduced it down to just under the original volume. Much better.

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