INGREDIENTS
Short Ribs:
1 tbsp oil1 tbsp oil
4 meaty beef short ribs4 meaty beef short ribs
1 onion - peeled and chopped1 onion - peeled and chopped
3 cloves garlic - peeled and minced3 cloves garlic - peeled and minced
1 cup (240ml) red wine1 cup (240ml) red wine
2 3/4 cups (640ml) beef stock (water + 3 beef stock cubes are fine – or use gluten-free stock or vegetable bouillon for gluten-free)2 3/4 cups (640ml) beef stock (water + 3 beef stock cubes are fine – or use gluten-free stock or vegetable bouillon for gluten-free)
1 tsp dried thyme1 tsp dried thyme
1 tbsp tomato puree/paste - usually gluten-free, but best to check if required1 tbsp tomato puree/paste - usually gluten-free, but best to check if required
1 tsp sugar1 tsp sugar
2 bay leaves2 bay leaves
¼ tsp salt¼ tsp salt
¼ tsp pepper¼ tsp pepper
1 tbsp Worcestershire sauce1 tbsp Worcestershire sauce
For the gravy:
2 tbsp cornstarch/cornflour2 tbsp cornstarch/cornflour
5 tbsp cold water5 tbsp cold water
To Serve:
Creamy Mashed potatoCreamy Mashed potato
Green VegetablesGreen Vegetables
INSTRUCTIONS
Heat the oil on high in a large frying pan (or the bowl of your crockpot if it’s flame-proof like mine - check it out here). 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 crockpot. 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 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.