Crockpot Beef Short Ribs with Rich Gravy

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 8 hours 20 minutes

Ingrédients

1 tbsp oil

4 meaty beef short ribs

1 onion (peeled and chopped)

3 cloves garlic (peeled and minced)

240 ml (1 cup) red wine

640 ml (2 3/4 cups) beef stock (water + 3 beef stock cubes is fine)

1 tsp dried thyme

1 tbsp tomato puree (paste for US)

1 tsp sugar

2 bay leaves

¼ tsp salt

¼ tsp pepper

1 tbsp Worcestershire sauce

2 tbsp cornstarch/cornflour

5 tbsp cold water

creamy mashed potato

green vegetables

Instructions

Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). 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.

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.

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. Serve with steamed green vegetables.

Nutrition

• Calories: 442 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 8 g
• Cholestérol: 107 mg
• Sodium: 1031 mg
• Glucides Totaux: 11 g
• Sucres Totaux: 3 g
• Protéines: 35 g