Slow-Cooker Red Wine-Braised Short Ribs
PUBLISHED DECEMBER/JANUARY 2010
The slow cooker yielded tender, fall-off-the-bone rib meat. Too bad about the (lack of) flavor.
WHY THIS RECIPE WORKS
Adequately browning our Slow-Cooker Red Wine-Braised Short Ribs with the bones attached was impossible. Slicing the meat off the bones first allowed the ribs to lie flat in the skillet and also let us trim some of the fat. The bones added a...