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SLOW COOKED BEEF SHORT RIBS

Ingredients

Short Ribs:

  • 1 tbsp oil
  • 4 meaty beef short ribs
  • 1 onion peeled and chopped
  • 3 cloves garlic peeled and minced
  • 1 cup (240ml) red wine
  • 2 3/4 cups (640ml) beef stock (water + 3 beef stock cubes is fine – or use gluten-free stock or vegetable bouillon for gluten-free)
  • 1 tsp dried thyme
  • 1 tbsp tomato puree/paste usually gluten free, but best to check if required
  • 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 . 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 slow cooker. Place the lid on and cook on low for 6-8 hours.
  • Once the ribs are nearly ready, make your mashed potato and cook the green veg.
  • 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.
  • Turn off the slow cooker and place one short rib on top of a pile of the mash. Pour over a little gravy, and repeat with the other 3 short ribs.
  • Serve with the green veg and more of the gravy.

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