Beef Short Ribs with Red Wine Sauce



  • Prep: 25 mins
  • Cook: 8 hrs 5 mins
  • 25 mins

    8 hrs 5 mins

    8 hrs 30 mins

  • Yields: 8 Servings


2½-3 lbs beef short ribs, trimmed

2 rosemary sprigs

1 cup baby carrots

1 cup sliced celery

1 medium onion, cut into 1-inch pieces

4 large garlic cloves, sliced

1 pouch Orrington Farms® Slow Cookers Tender Pot Roast Seasoning

1½ cups prepared Orrington Farms® Beef Flavored Broth Base with Other Natural Flavor Shop Now

1 cup dry red wine (such as Cabernet Sauvignon)

1/4 cup tomato paste

1 Tbsp all-purpose flour

12 oz uncooked wide egg noodles

2 Tbsp minced parsley


1In a large slow cooker, place the ribs, rosemary and vegetables. In a small bowl, combine the pot roast seasoning, prepared broth, wine and tomato paste; pour over ribs. Cover and cook on low for 8 hours or on high for 4 hours or until ribs are tender.

2About 30 minutes before serving, prepare noodles according to package directions.

3Place noodles in a serving dish. Arrange ribs over noodles; keep warm. Carefully pour remaining liquid and vegetables through a fine strainer set over a 2-qt sauce pan, reserving liquid. Arrange vegetables around ribs. Skim fat. Whisk flour into liquid. Bring to a boil. Reduce heat; simmer, uncovered, stirring constantly for 3 minutes or until thickened. Serve over noodles; sprinkle with parsley.