Indulge in a culinary journey of comfort and flavor with our Slow Cooker Beef Short Ribs with Rich Gravy recipe. As the seasons change and the weather turns cooler, there’s nothing quite like the aroma of tender, succulent beef simmering in a savory gravy, filling your home with anticipation and warmth. These melt-in-your-mouth beef short ribs are the epitome of slow-cooked perfection, delivering a rich and hearty dining experience that will have your taste buds dancing with delight. Whether you’re a seasoned home chef or a novice in the kitchen, this recipe promises a hassle-free way to create a restaurant-quality dish right in the comfort of your own home. So, dust off that trusty slow cooker and get ready to savor every delectable bite of this culinary masterpiece.
Ingredients
Short Ribs:
- 1 tbsp oil
- 4 meaty beef short ribs
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 240 ml (1 cup) red wine
- 640 ml (2+ ¾ cups) beef stock (water + 3 beef stock cubes is fine)
- 1 tsp dried thyme
- 1 tbsp tomato puree/paste
- 1 tsp sugar
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Worcestershire sauce
For the gravy:
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
To Serve:
- Creamy Mashed potato
- Green Vegetables
Instructions
1Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.
1 tbsp oil,4 meaty beef short ribs
2Add in the onion and cook for a further 2 minutes, whilst stirring.
1 onion
3Add in the garlic and heat through for a minute, then add in the red wine.
3 cloves garlic,240 ml (1 cup) red wine
4Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.
640 ml (2+ ¾ cups) beef stock,1 tsp dried thyme,1 tbsp tomato puree/paste,1 tsp sugar,2 bay leaves,¼ tsp salt,¼ tsp pepper,1 tbsp Worcestershire sauce
5Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
6To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
7Heat the sauce over a high heat until bubbling.
8Mix 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.
2 tbsp cornstarch/cornflour,5 tbsp cold water
9Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.
Creamy Mashed potato
