Crockpot Beef Short Ribs with Rich Gravy

June 26, 2020 • 0 comments

If you're looking for a crockpot dish with amazing flavor, this is it! Serve with mashed potatoes and your favorite green vegetable.

Ingredients

  • (1 T.) Oil
  • (4) Meaty Beef Short Ribs
  • (1 whole) Onion, peeled and chopped
  • (3 cloves) Garlic, minced
  • (1 c) Red Wine
  • (2 3/4 c) Beef Stock
  • (1 t.) Thyme, dried
  • (1 T.) Tomato Paste
  • (2) Bay Leaves
  • (1/4 t.) Salt
  • (1/4 t.) Pepper
  • (1 T.) Worcestershire Sauce
  • (2 T.) Cornstarch
  • (5 T.) Water

Directions



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, while 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 favorite green vegetable.

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 while 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 mashed potatoes. Pour over a little gravy, and repeat with the other 3 short ribs.

Serve with the green vegetables and more of the gravy.

Click here to view the original recipe on KitchenSanctuary.com

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Garlic Herb Butter
June 26, 2020 • 0 comments