Ingredients
The following ingredients have 4 Servings
- 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
- 1 tsp sugar
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
- Creamy Mashed potato
- Green Vegetables
Instruction
- 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.
- 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.
- 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.
- 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.