Crockpot Beef Short Ribs

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Servings: 4
READY IN
8hrs 20mins
Ingredients
  • SHORT RIBS
  • 1 tablespoon oil
  • 4 meaty beef short ribs
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 1 cup red wine
  • 2 3⁄4 cups beef stock
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato puree
  • 1 teaspoon sugar
  • 2 bay leaves
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 tablespoon Worcestershire sauce
  • FOR THE GRAVY
  • 2 tablespoons cornstarch or 2 tablespoons cornflour
  • 5 tablespoons cold water
Directions
  • For Beef:
  • Heat the oil on high in a large frying pan 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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