“Found this on line submitted by kitchen sanctuary.com 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 Ribs1 tablespoonoil4 meaty beef short ribs1 onion, peeled and chopped3 garlic cloves, peeled and minced1 cupred wine2 3⁄4 cupsbeef stock1 teaspoondried thyme1 tablespoontomato puree1 teaspoonsugar2 bay leaves1⁄4 teaspoonsalt1⁄4 teaspoonpepper1 tablespoonWorcestershire sauce
For the gravy2 tablespoonscornstarch or 2tablespoonscornflour5 tablespoonscold water
DirectionsFor 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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