House of Meats: Crockpot Beef Short Ribs with Rich Gravy

Prep Time:

20 minutes

Cook Time:

8 hours

Serves:

4 Hungry People

Level:

Beginner

About the Recipe

Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This
is serious comfort food.

Recipe by Nicky Corbishley

Ingredients

4 - House of Meats Meaty Beef Short Ribs
1 Tbsp - Oil
1 - Onion, peeled and chopped
3 - Cloves Garlic, peeled and minced
1 Cup - Dry Red Wine
2 3/4 Cups - Beef Stock
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

Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!

Preparation

Step 1:

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.

Step 2:

Add in the onion and cook for a further 2 minutes, while stirring.

Step 3:

Add in the garlic and heat through for a minute, then add in the red wine.

Step 4:

Bring to a light boil and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.

Step 5:

Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.

Step 6:

To make the gravy, ladle most of the cooking liquid out of the slow cooker and into the sauce pan.

Heat the sauce over a high heat until bubbling.

Step 7:

Thoroughly 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 are looking for a nice gravy of a medium-thick consistency.

Step 8:

Turn off the slow cooker and place one short rib on top of a pile of mashed potatoes or wide noodles. Pour over a little gravy, and repeat with the other short ribs. Serve with roasted Broccoli or green vegetables.