Description

Crockpot Beef Short Ribs with Rich Gravy is the epitome of comfort food—fall-apart tender beef short ribs in a deep, flavorful gravy that’s made even richer with red wine. Perfect for a cozy dinner, this recipe gives you melt-in-your-mouth meat and a hearty sauce that’s great with mashed potatoes and green vegetables.

Ingredients

For the Short Ribs:

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

1 tsp dried thyme

1 tbsp tomato puree

1 tsp sugar

2 bay leaves

¼ tsp salt

¼ tsp pepper

1 tbsp Worcestershire sauce

For the Gravy:

2 tbsp cornstarch (or cornflour)

5 tbsp cold water

To Serve:

Creamy mashed potatoes

Green vegetables (like peas, broccoli, or green beans)

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Instructions

Heat the oil in a large frying pan (or use the searing function of your slow cooker if it has one). Brown the short ribs on all sides, about 10 minutes.
Add the chopped onion and cook for another 2 minutes, stirring occasionally.
Stir in the garlic and cook for 1 minute. Add the red wine and let it simmer for 3-4 minutes.
Add the beef stock, thyme, tomato puree, sugar, bay leaves, salt, pepper, and Worcestershire sauce to the pan. Stir to combine.
Bring the mixture to a simmer, then transfer it to the Crockpot. Place the lid on and cook on low for 6-8 hours.
Once the ribs are cooked and tender, ladle most of the cooking liquid out of the Crockpot into a saucepan. Heat it on high until it begins to bubble.
Mix the cornstarch and cold water together, then slowly whisk the mixture into the cooking liquid. Continue whisking until the gravy thickens to a medium consistency.
Turn off the slow cooker and serve the short ribs over mashed potatoes, drizzling the gravy over the top. Serve with green vegetables.

Notes

For a non-alcoholic version, substitute the red wine with additional beef stock and a tablespoon of Worcestershire sauce or balsamic vinegar.
This recipe is gluten-free if you use gluten-free beef stock and ensure your tomato puree and red wine are also gluten-free.
If you don’t have a slow cooker, you can cook the short ribs in a Dutch oven at 140°C (275°F) for 3-4 hours.
If freezing, allow the ribs to cool in the cooking liquid, then store in an airtight container. When reheating, add a splash of stock or water to prevent the gravy from drying out.

Prep Time: 20 minutes
Cook Time: 8 hours (in the Crockpot)
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 3g
Sodium: 850mg
Fat: 30g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 45g
Cholesterol: 105mg