Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Beef Short Ribs with Rich Gravy!
Oh man, I love these beef short ribs! So tasty served on a big pile of creamy mashed potato and smothered in gravy.
One of the things I love about short ribs is the sheer amount of meat you get on them. These ones from the supermarket are pretty meaty (easily enough for the kids to share one), although if I go to the butchers, they’re sometimes huuuuggge!
Last time they were so big, one short rib fed all four of us!
Of course I saved the leftovers and we had a giant burrito feast the next day.
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Heat some oil and sear the short ribs. You can do this in a pan, or directly in your slow cooker if you have a searing function (my crockpot does this and I love it!)
You want it nicely browned all over:
Then add onions in and continue to cook on a medium-high heat for 5 minutes:
Add in garlic and red wine and let it bubble for a few minutes, then add in stock, thyme, tomato paste, sugar, bay leaves, salt, pepper and Worcestershire sauce:
Stir it all together and let it come to the boil (transfer to your slow cooker at this point if you were doing this part in a pan) and cook on low for 6-8 hours:
After that time the meat should be starting to fall apart. Ladle most of the liquid into a pan
Bring the liquid to the boil, then turn down the heat to a simmer. Stir in a little cornstarch slurry to thicken, then turn off the heat.
Serve the short ribs on top of creamy mashed potato with green veg and a good drizzle of that gravy.
Let’s just have a close-up look at that meat again…….
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.
An absolute must for me is a potato ricer. Have you tried one?
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’s pretty unlikely you’ll have any leftovers anyway.
Equipment:
In order to make these truly amazing crockpot beef short ribs you will need:
- Slow Cooker
- A Fying Pan/Skillet if you cant cook directly on the hob with your slow cooker insert.
- A Garlic Press.
- Measuring Jug
- A good Kitchen knife. I bought this one recently and LOVE it!
- Chopping Board.
- Measuring Spoons
- Wooden or Silicon Coated Spoons. We have just bought these and love them!
- Potato Ricer
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).
Leftovers:
Use leftover to make:
- Fantastic burritos (I heat up the shredded meat and gravy in a pan with little chilli sauce).
- You could also make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it’s not brisket, but it will work just as well).
- Alternatively heat up the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a half teaspoon of chilli flakes to make a quick ragu, then stir it through cooked pasta and top with parmesan.
Crockpot Beef Short Ribs Recipe:
Crockpot Beef Short Ribs with Rich Gravy
Ingredients
Short Ribs:
- 1 tbsp oil
- 4 meaty beef short ribs
- 1 onion peeled and chopped
- 3 cloves garlic peeled and minced
- 1 cup (240ml) red wine
- 2 3/4 cups (640ml) beef stock (water + 3 beef stock cubes is fine – or use gluten-free stock or vegetable bouillon for gluten-free)
- 1 tsp dried thyme
- 1 tbsp tomato puree/paste 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
Instructions
- 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.
Recipe Video
Recipe 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). .Leftovers:
Use leftover to make:- Fantastic burritos (I heat up the shredded meat and gravy in a pan with little chilli sauce).
- You could also make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it's not brisket, but it will work just as well).
- Alternatively heat up the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a half teaspoon of chilli flakes to make a quick ragu, then stir it through cooked pasta and top with parmesan.
Nutritional Information
This post was first published in May 2015. Updated in December 2018 with new photos, video and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Pauline Uren says
April 24, 2019 at 11:29 pmThis was amazing!! I like meat but only a little per meal. I followed the recipe except I had a 2 pound package of short ribs. I did have quite a bit of juice from the ribs when making the recipe so after following the gravy recipe it was still a little runny. I then made a little more by adding 1 tsp. of cornstarch and 2 tsp of cold water into a bowl, whisked it into the gravy which made it thicker. I served it with garlic mashed potatoes and steamed asparagus. I definitely will make this again!!!