HomeDinnerSlow Cooker Beef Short Ribs with Rich Gravy Recipe

Slow Cooker Beef Short Ribs with Rich Gravy Recipe

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Slow Cooker Beef Short Ribs with Rich Gravy Recipe

Few dishes capture the essence of comfort food quite like slow-cooked beef short ribs. The tenderness of the meat, combined with a rich and savory gravy, creates a culinary experience that is nothing short of sublime. In this recipe, we’ll guide you through the steps to create Slow Cooker Beef Short Ribs with a luxuriously rich gravy that will leave your taste buds singing.

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Ingredients:

  • 4 pounds beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine (such as Merlot or Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • Chopped fresh parsley, for garnish (optional)
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Instructions:

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1. Season the Short Ribs:

Begin by generously seasoning the beef short ribs with salt and freshly ground black pepper. This step is crucial as it lays the foundation for flavor.

2. Sear the Short Ribs:

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the short ribs to the skillet. Sear them on all sides until they develop a deep, golden-brown crust. This process, though it takes a few minutes, is key to locking in the meat’s juices and intensifying its flavor. Transfer the seared short ribs to your slow cooker.

3. Sauté the Aromatics:

In the same skillet, add the chopped onion and carrots. Sauté them for approximately 3-4 minutes until they begin to soften and release their delightful aroma. Add the minced garlic and continue to cook for another minute.

4. Create the Flavor Base:

Pour in the beef broth and red wine, stirring to combine and deglazing the skillet. Make sure to scrape up any browned bits from the bottom of the skillet; they hold a treasure trove of flavor. Add the tomato paste, fresh thyme sprigs, and bay leaves, stirring well to meld all the flavors.

5. Thicken with a Roux:

Sprinkle the all-purpose flour evenly over the mixture in the skillet. Stir continuously for about 2 minutes. This step creates a roux, which not only thickens the gravy but also enriches it with a velvety texture.

6. Combine and Slow Cook:

Carefully pour the skillet mixture over the beef short ribs in the slow cooker. This infusion of flavors promises an exceptional dining experience. Cover the slow cooker and set it to cook on low heat for 6-8 hours. During this time, the short ribs will tenderize, absorbing all the rich flavors of the gravy.

7. Finish and Garnish:

Once the cooking time is up, gently remove the succulent short ribs from the slow cooker, keeping them warm. You may choose to strain the cooking liquid into a saucepan to remove any solids. Simmer the sauce until it reaches your desired thickness, further enhancing its flavor.

8. Serve and Savor:

Plate the beef short ribs and generously drizzle them with the luxurious gravy. For an extra touch of freshness and color, garnish with chopped fresh parsley if you wish. Pair these slow-cooked gems with creamy mashed potatoes, buttery polenta, or your favorite side dish.

9. Enjoy Your Culinary Masterpiece:

With each bite of these Slow Cooker Beef Short Ribs with Rich Gravy, you’ll savor the deep, comforting flavors that only slow cooking can achieve. Whether you’re sharing this dish with loved ones or savoring it as a special treat, it’s a culinary experience that’s sure to leave a lasting impression.

This recipe yields approximately 4-6 servings, making it suitable for a family dinner or an intimate gathering. The combination of tender short ribs and a luscious gravy is the epitome of comfort and indulgence.

Source: kitchensanctuary.com

Slow Cooker Beef Short Ribs with Rich Gravy Recipe

Slow Cooker Beef Short Ribs with Rich Gravy Recipe

Yield: 4
Prep Time: 20 minutes
Cook Time: 8 hours

Few dishes capture the essence of comfort food quite like slow-cooked beef short ribs. The tenderness of the meat, combined with a rich and savory gravy, creates a culinary experience that is nothing short of sublime. In this recipe, we'll guide you through the steps to create Slow Cooker Beef Short Ribs with a luxuriously rich gravy that will leave your taste buds singing.

Ingredients

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+ ¾ cups) beef stock - (water + 3 beef stock cubes is fine)
  • 1 tsp dried thyme
  • 1 tbsp tomato puree/paste
  • 1 tsp sugar
  • 2 bay leaves
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Worcestershire sauce

For the gravy:

  • 2 tbsp cornstarch/cornflour
  • 5 tbsp cold water

To Serve:

  • 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.

    1 tbsp oil,4 meaty beef short ribs

  • Add in the onion and cook for a further 2 minutes, whilst stirring.

    1 onion

  • Add in the garlic and heat through for a minute, then add in the red wine.

    3 cloves garlic,240 ml (1 cup) 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.

    640 ml (2+ ¾ cups) beef stock,1 tsp dried thyme,1 tbsp tomato puree/paste,1 tsp sugar,2 bay leaves,¼ tsp salt,¼ tsp pepper,1 tbsp Worcestershire sauce

  • 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.

Notes

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).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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