Crockpot Beef Short Ribs With Rich Gravy

Submitted by Bonnie G #2

"Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: 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: 8hrs 20mins
• Ingredients: 15
• Yields: 4 Beef Ribs
• Serves: 4

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

1. For Beef:

2. 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.
3. 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.

4. For Gravy:

5. 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.

Reviews

[Chef PotPie]

This warmed our bones and made our taste buds have a party. Comfort food at it's best. The house smelled wonderful all day long. And the meat was silky and so tender and flavorful! The juices I took off to make the gravy I put in my trusty fat skimming cup, as there is a lot of fat on these short ribs, and the gravy was superb. I can't describe how tasty this whole dish was, it was just so yummy I will make these again and again when we feel the need for pure comfort food! I served this over creamy polenta with sweet and sour green beans. What a wonderful meal! Thanks, Bonnie, it's a keeper!