Crockpot Beef Short Ribs With Rich Gravy

Chef’s Note

“Found this on line submitted by kitchen and when we made it had to agree with what she said: "Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy." I used boneless beef ribs as that’s what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.”






4 Beef Ribs




  • Short Ribs
  • 1 tablespoonoil
  • 4 meaty beef short ribs
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 1 cupred wine
  • 2 34 cupsbeef stock
  • 1 teaspoondried thyme
  • 1 tablespoontomato puree
  • 1 teaspoonsugar
  • 2 bay leaves
  • 14 teaspoonsalt
  • 14 teaspoonpepper
  • 1 tablespoonWorcestershire sauce
  • For the gravy
  • 2 tablespoonscornstarch or 2tablespoonscornflour
  • 5 tablespoonscold water
  • Directions

  • For Beef:
  • Heat the oil on high in a large frying pan (or the bowl of your crockpot if it’s flame-proof like mine – check it out here). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
  • Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
  • For Gravy:
  • To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking – until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.
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