Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food.
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Oh man, I am loving these beef short ribs! So tasty served on a big pile of creamy mashed potato and smothered in gravy.
I think my butcher had a giant cow delivery, because these short ribs were massive!!
In all fairness, we’d been out for the day and had been grazing on fish and chips, then cake and biscuits on a visit to Chris’s dad’s house. So we weren’t as hungry as I was expecting us to be when I put these in the slow-cooker first thing in the morning.
I did not expect just one of the giant-cow short ribs to feed all four of us though.
Ok, maybe we did have a bit of a nibble from the second one after clearing our plates, but I happily boxed up and froze the rest.
I can hear it calling from the freezer now. Burritos, Burritos!
Yes, the crazy lady is hearing voices from her giant cow ribs in the freezer.
Let’s talk mashed potato.
One of my childhood dream-foods – I’ve always loved mashed potato. It’s got to be proper mash though. By that I mean laced with lots of butter, a good drizzle of thick cream and some freshly ground salt and pepper. Done like that, I just want to sit on the sofa and eat it straight from the pan.
I have a thing against traditional mashers – they just don’t work for me. I always end up with lumpy mash. Potato ricers may just be one of my favourite kitchen inventions. I use this OXO good grips one.
No peeling needed, no need to work up a sweat, endlessly bashing those potatoes.
For emergency mash (I’m not the only person to have ever used the words ’emergency mash’ am I?) you can even shove a whole potato in the microwave to cook and then put it through the ricer.
Any leftover mash and veg is fantastic fried up into bubble and squeak patties.
The mash for this meal is served with a deliciously meaty red-wine gravy – meaning it’ pretty unlikely you’ll have any leftovers anyway. Probably a good thing. I don’t need more voices talking to me from the freezer…
- 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
- 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
- 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.
|Morphy Richards Sear and Simmer slow cooker||OXO Good Grips Potato Ricer|