PERFECT Tender, Flavourful Beef Short Ribs!

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Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Short Ribs! Plus they make THE BEST leftovers too.

Free printable recipe is available on our site: https://www.kitchensanctuary.com/croc...

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:
1. Heat 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.

2. Add in the onion and cook for a further 2 minutes, whilst stirring.

3. Add in the garlic and heat through for a minute, then add in the red wine.

4. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.

5. Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.

6. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.

7. 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.

8. Turn 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.

Notes:
Can I make it in the oven?
Yes - cook in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-4 hours. Check every half hour or so in the last couple of hours of cooking and top up with more stock if needed. It will need to have at least a couple of cups (480ml) of cooking liquid left at the end to make the gravy.

Can I make it ahead?
Yes. Once cooked, cool quickly in the cooking liquid (do this before making the gravy), then cover and refrigerate Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. Reheating in the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make gravy once the meat has heated through.

Can I freeze it?
Yes. Leftovers can be cooled quickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.

Can I make it gluten free?
Yes, this recipe is already gluten free if you use gluten free stock. Also check your red wine brand and tomato puree/paste is gluten free.

What can I replace the wine with?
Simply replace with the same amount of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).

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