Crockpot Beef Short Ribs with Gravy

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 no salt added beef broth or you can use HerbOx sodium free powder
• 1 tsp dried thyme
• 1 tbsp. tomato paste
• 2 bay leaves
• 1/4 tsp citric acid
• 1/4 tsp pepper
• 1 tbsp. Worcestershire sauce
• Mashed potatoes

For the gravy:

• 2 tbsp. cornstarch
• 5 tbsp. cold water

Directions

1. Heat the oil on high in a large frying pan. Place the short ribs in the pan and brown on all sides. Add in the onion and cook for a further 2 minutes.

2. Add in the garlic and heat through for a minute, then add 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 a boil, then transfer to a Crockpot. Place the lid on and cook on low for 6 to 8 hours.

3. Once the ribs are nearly ready, make your mashed potato and cook the vegetables.

4. 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 while 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.

5. Turn off the slow cooker and place one short rib on top of a pile of the mashed potatoes. Pour over a little gravy, and repeat with the other 3 short ribs.

6. Serve with the vegetables and more of the gravy.

Recipe adapted from Nicky’s Kitchen Sanctuary.