Home » Recipes » Crockpot Beef Short Ribs With Rich Gravy
Crockpot Beef Short Ribs With Rich Gravy
Chef’s Note
“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.”
READY IN:
8hrs20mins
SERVES:
4
YIELD:
4 Beef Ribs
UNITS:
US
IngredientsNutrition
Short Ribs
1 tablespoonoil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cupred wine
2 3⁄4 cupsbeef stock
1 teaspoondried thyme
1 tablespoontomato puree
1 teaspoonsugar
2 bay leaves
1⁄4 teaspoonsalt
1⁄4 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.
