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.