Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food.
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
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).
Use leftover to make:
Nutrition info is for one serving of this recipe and does not include the serving suggestion of mashed potatoes and green veg.
- 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.