Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.
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.
2 tbsp cornstarch/cornflour, 5 tbsp cold water
Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.
Creamy 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 leftovers to make:
Fantastic burritos (I heat up the shredded meat and gravy in a pan with little chilli sauce).
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.