Slow Cooker Beef Short Ribs with Rich Gravy (2024)

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By Nicky Corbishley

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 (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

For the gravy:

• ▢ 2 tbsp cornstarch/cornflour
• ▢ 5 tbsp cold water

To Serve:

• ▢ creamy mashed potato
• ▢ green vegetables

• 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.

  See Also

  Slow Cooker Satay Beef

  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 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

• 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. Serve with steamed green vegetables.

  creamy mashed potato, green vegetables

Can I make it in the oven?

Yes – cook in a dutch oven or heavy-based pan with a lid at140C/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 cooledquickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, thenreheat 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).

Leftovers:

Use leftovers to make:

• Fantastic burritos (I heat up the shredded meat and gravy in a pan with little chilli sauce).
• You could also make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it’s not brisket, but it will work just as well).
• Alternatively heat up the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a half teaspoon of chilli flakes to make a quick ragu, then stir it through cooked pasta and top with parmesan.

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Nutrition info is for one serving of this recipe and does not include the serving suggestion of mashed potatoes and green veg.