Crockpot Beef Short Ribs With Rich Gravy

• Short Ribs
• 1 tablespoon oil
• 4 meaty beef short ribs
• 1 onion, peeled and chopped
• 3 garlic cloves, peeled and minced
• 1 cup red wine
• 2 3/4 cups beef stock
• 1 teaspoon dried thyme
• 1 tablespoon tomato puree
• 1 teaspoon sugar
• 2 bay leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon Worcestershire sauce
• For the gravy
• 2 tablespoons cornstarch or 2 tablespoons cornflour
• 5 tablespoons cold water

1. For Beef:
2. Heat the oil on high in a large frying pan 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.
3. 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.
4. For Gravy:
5. 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.

short, oil, onion, garlic, red wine, beef stock, thyme, tomato puree, sugar, bay leaves, salt, pepper, worcestershire sauce, cornstarch, cold water

Taken from www.food.com/recipe/crockpot-beef-short-ribs-with-rich-gravy-538599 (may not work)