Categories: Slow Cooker
Ingredients
- Short Ribs:
- 1 tbsp oil
- 4 meaty short ribs
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 cup (240ml) red wine
- 2 and ⅔rds of a cup (640ml) beef stock (water + 3 beef stock cubes is fine – or use vegetable bouillon for gluten-free)
- 1 tsp dried thyme
- 1 tbsp tomato puree (usually gluten free, but best to check if required)
- 1 tsp sugar
- 2 bay leaves
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp Worcestershire sauce
- For the gravy:
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
- To Serve:
- Creamy Mashed potato
- Green Vegetables
Directions
- 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.
- Once the ribs are nearly ready, make your mashed potato and cook the green veg.
- 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.
- Turn off the slow cooker and place one short rib on top of a pile of the mash. Pour over a little gravy, and repeat with the other 3 short ribs.
- Serve with the green veg and more of the gravy.