Crockpot Beef Short Ribs with Rich Gravy Recipe
This comforting British recipe for Crockpot Beef Short Ribs with Rich Gravy offers tender, slow-cooked beef in a deeply flavorful sauce, perfect for cozy dinners in autumn and winter. The ribs are seared before slow cooking with aromatic herbs, red wine, and beef stock, then finished with a luscious cornstarch-thickened gravy. Served with creamy mashed potatoes and green vegetables, this dish promises hearty satisfaction.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: British
Ingredients
Short Ribs:
- 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 for US)
- 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
Instructions
- Sear the Short Ribs: Heat the oil on high in a large frying pan or use the searing function of your slow cooker if available. Place the short ribs in the pan and brown on all sides, taking about 10 minutes to develop a rich crust.
- Sauté Onions: Add the chopped onion to the pan and cook for an additional 2 minutes, stirring until slightly softened and fragrant.
- Add Garlic and Wine: Stir in the minced garlic and heat through for one minute, then pour in the red wine. Bring the mixture to a gentle bubble and let it simmer for 3 to 4 minutes to reduce slightly and concentrate flavors.
- Add Remaining Ingredients and Simmer: Add the beef stock, dried thyme, tomato puree, sugar, bay leaves, salt, pepper, and Worcestershire sauce to the pan. Stir everything together, bring to a simmer, then transfer the entire mixture to the crockpot.
- Slow Cook: Cover the crockpot with the lid and cook on low heat for 6 to 8 hours, allowing the short ribs to become tender and infused with flavor.
- Prepare the Gravy: Once cooked, ladle most of the cooking liquid from the slow cooker into a saucepan. Heat over high heat until bubbling. Mix cornstarch with cold water to make a slurry and slowly whisk it into the sauce until the gravy thickens to a medium-thick consistency. You might not need all the cornstarch mixture.
- Serve: Turn off the slow cooker. Serve each short rib on a bed of creamy mashed potato, spoon some of the rich gravy over the top, and accompany with steamed green vegetables for a complete meal.
Notes
- Oven alternative: Use a dutch oven or heavy pan with lid at 140°C/275°F for 3-4 hours, topping with more stock if needed and ensuring 480ml cooking liquid remains for gravy.
- Make ahead: Cool ribs in cooking liquid, refrigerate covered. Reheat with liquid in oven at 160°C/320°F for 30-40 minutes to keep moist.
- Freezing: Cool in leftover gravy, cover and freeze. Defrost overnight in fridge. Reheat in oven with lid at 160°C/320°F for 30-40 minutes; add stock or water if gravy thickens too much.
- Gluten free: Use gluten free stock, check red wine and tomato puree are gluten free.
- Wine substitute: Replace with same amount of stock plus 1 tbsp Worcestershire sauce or 1 tbsp balsamic vinegar.
- Leftover ideas: Use for burritos with chili sauce, meaty sandwiches, or make a ragu with tomato paste, chopped tomatoes and chili flakes served over pasta.
