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

Crockpot Beef Short Ribs with Rich Gravy

Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food.
Course Dinner
Cuisine British
Keyword autumn, slow cooked, winter
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 hungry people
Author Nicky Corbishley

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.

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

Nutritional Information

Calories: 442kcal | Carbohydrates: 11g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 1031mg | Potassium: 840mg | Sugar: 3g | Vitamin A: 0.4% | Vitamin C: 4.5% | Calcium: 3.9% | Iron: 27.5%
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