Crockpot Beef Short Ribs with Rich Gravy

• Gluten free

• Meat

  • 4 Meaty short ribs

• Produce

  • 2 Bay leaves
  • 3 cloves Garlic
  • 1 Mashed potato, Creamy
  • 1 Onion
  • 1 tsp Thyme, dried
  • 1 Vegetables, green

• Canned Goods

  • 2 2/3 Of a cup (640ml beef stock
  • 1 tbsp Tomato puree, gluten free

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Cornstarch/cornflour
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Oil

• Beer, Wine & Liquor

  • 1 cup Red wine

• Liquids

  • 5 tbsp Water

Found on kitchensanctuary.com

Description

Ingredients

• Short Ribs:
• 1 tbsp oil
• 4 meaty short ribs
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 cup (240ml) red wine
• 2 and ⅔rds of a cup (640ml) beef stock (water + 3 beef stock cubes is fine – or use vegetable bouillon for gluten-free)
• 1 tsp dried thyme
• 1 tbsp tomato puree (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

Directions

• 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 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.