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
Creamy Mashed potato
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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