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
- For Beef:
- 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.
- 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.
- For Gravy:
- 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)