Slow Cooker Red Wine and Rosemary Beef Ribs

Rich, hearty and succulent, the bone-in beef ribs are first browned, then braised in a slow cooker for 4-5 hours in red wine, broth, rosemary, and bay leaf until falling-off-the-bone tender. Serve these incredibly flavourful beef ribs over pasta, creamy mashed pumpkin or potato and with a side of steamed greens if desired.


1 tbsp Tallow 1.5 kg Beef short ribs 150 g Speck, cut into strips 4 Garlic cloves, thinly sliced 2 tbsp tomato paste 400 ml Dry red wine 400 ml Beef stock A few sprigs fresh rosemary 2 Dried bay leaves 1/4 cup chopped fresh continental parsley

Heat tallow in a large frying pan over medium-high heat. Cook beef ribs, in 2 batches, for 2-3 minutes each side or until golden. Transfer to your slow cooker.
Add speck to frying pan. Cook, stirring occasionally, for 5 minutes or until golden. Add garlic. Cook for 1 minute or until aromatic. Add tomato paste. Cook, stirring, for 1 minute.
Slowly add wine, stirring constantly until smooth. Add to the slow cooker with the stock, rosemary and bay leaves. Cover and cook on low for 6 hours or until meat is almost falling off the bone.
If you wish to thicken sauce, carefully remove ribs from wine mixture and cover to keep warm. Place cooking liquid in a pan. Stir 2 teaspoons of cornstach and 1 tablespoon of cold water in a small bowl to make a slurry. Stir the slurry into cooking liquid and bring to a simmer over medium heat. Cook, stirring constantly, for 1 minute or until sauce thickens. Alternatively, blend in 1/3 teaspoon of guar gum.