Tangy Burgundy Ribs

You can serve this as a finger food or with rice as a more substantial dish. Donʼt forget to include plenty of napkins!

Serves: 12Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Easy

Serves: 12


  • ½ cup all-purpose flour
  • ¼ tsp. coarsely ground black pepper
  • 4 lbs. lean short ribs, cut into serving-size pieces
  • 2 Tbsp. vegetable oil
  • 4 stalks celery, sliced
  • 2 medium onions, peeled and sliced
  • 3 tsp. prepared mustard
  • 2 Tbsp. Worcestershire sauce
  • 1 tsp. kosher salt
  • 1 cup ketchup
  • ½ cup wine vinegar
  • 1 cup Burgundy wine


  • Spray a 4- to 5-quart slow cooker with nonstick olive oil cooking spray. Mix the flour and pepper in a shallow dish. Toss ribs in flour mixture to lightly coat the ribs.
  • Heat oil in a large skillet over medium heat. Brown ribs 5 minutes per side, then place in slow cooker. Add onions to skillet and brown, about 10 minutes.
  • Add celery, onions, mustard, Worcestershire sauce, salt, ketchup, and vinegar to the slow cooker.
  • Cover and cook on low for 4–5 hours. Half an hour before the end of cooking, add the wine to the slow cooker.
  • Serve ribs, with cooking liquids on the side as a sauce.