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    Home > Slow Cooked

    Slow Cooker Beef Short Ribs with Rich Gravy + Video

    Published: Dec 4, 2018 · Modified: Oct 26, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Slow cooker short ribs with gravy served on mashed potatoes with green beans

    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!
    Slow cooker short ribs with gravy served on mashed potatoes with green beans

    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.

    FYI – this post contains a couple of affiliate links to products I use. 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 me to keep Kitchen Sanctuary running x

    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!)

    Raw short ribs in a slow cooker being browned

    You want it nicely browned all over:

    Browned short ribs in a slow cooker

    Then add onions in and continue to cook on a medium-high heat for 5 minutes:

    Onions being tipped off a board into a slow cooker

    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:

    Short ribs in a slow cooker with stock and red wine

    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:

    Short ribs simmering in stock and red wine in a slow cooker

    After that time the meat should be starting to fall apart. Ladle most of the liquid into a pan

    Removing stock using a ladle from a slow cooker with shortribs

    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.

    Gravy simmering in a pan

    Serve the short ribs on top of creamy mashed potato with green veg and a good drizzle of that gravy.

    Wide image of slow cooker short ribs served on mashed potatoes

    Let's just have a close-up look at that meat again.......

    Close up of Slow cooker short ribs with gravy being pulled apart

    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.  We love our crockpot!
    • A frying pan or skillet, if you cant cook directly on the hob with your slow cooker insert.
    • A good Kitchen knife.  In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
    • Chopping Board
    • Garlic Press
    • Measuring Jug
    • Wooden or Silicon Coated Spoons.
    • A potato ricer.  An absolute must for the perfect mashed potato.

    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:

    Slow cooker short ribs with gravy served on mashed potatoes with green veg

    Crockpot Beef Short Ribs with Rich Gravy

    By: Nicky Corbishley
    Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food.
    4.94 from 15 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 8 hrs
    Total Time 8 hrs 20 mins
    Course Dinner
    Cuisine British
    Servings 4 hungry people
    Calories 442 kcal

    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 ¾ 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.

    Video

    ✎ 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.
    ..
    Nutrition info is for one serving of this recipe and does not include the serving suggestion of mashed potatoes and green veg.

    Nutrition

    Calories: 442kcalCarbohydrates: 11gProtein: 35gFat: 22gSaturated Fat: 8gCholesterol: 107mgSodium: 1031mgPotassium: 840mgSugar: 3gVitamin A: 20IUVitamin C: 3.7mgCalcium: 39mgIron: 5mg
    Keywords autumn, slow cooked, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    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.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    1. Natalie says

      January 15, 2022 at 5:37 pm

      Hi, could I replace the sugar with a teaspoon of honey?

      Reply
    2. Autumn Pici says

      October 20, 2021 at 10:29 am

      5 stars
      I have made this multiple times now , my husband loves it, it is requested often in our house! So yummy and smells delicious while cooking! Definitely a comfort meal, definitely dont skip the mashed potatoes with it!

      Reply
    3. Barbara Carroll says

      October 18, 2021 at 2:54 pm

      5 stars
      Hello,

      I have made this recipe and it is delicious! I will be making it later this week for 8 people. I will use an appropriate amount of short ribs, but would you suggest doubling all of the other ingredients? Thank you.

      Reply
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