Crockpot Beef Short Ribs With Rich Gravy
Fall-autonomously beef served with a rich and meaty reddish wine gravy. This is serious comfort food. The whole family devours my Crockpot Beef Short Ribs with Rich Gravy!
Oh man, I dear these beefiness short ribs! And so tasty served on a big pile of creamy mashed potato and smothered in gravy.
1 of the things I love about short ribs is the sheer corporeality of meat you get on them. These ones from the supermarket are pretty compact (easily plenty for the kids to share ane), although if I become to the butchers, they're sometimes huuuuggge!
Last time they were so big, one short rib fed all iv of u.s.!
Of course I saved the leftovers and we had a giant burrito feast the next day.
FYI – this post contains a couple of chapter links to products I use. If you buy the production I go a small commission (at no actress cost to you). If you do buy, then give thanks you! That'due south what helps me to keep Kitchen Sanctuary running 10
Heat some oil and sear the curt ribs. You can practise this in a pan, or directly in your deadening cooker if you accept a searing function (my crockpot does this and I love it!)
You desire it nicely browned all over:
And so add together onions in and keep to cook on a medium-loftier heat for v minutes:
Add in garlic and blood-red wine and let information technology bubble for a few minutes, then add together in stock, thyme, tomato paste, sugar, bay leaves, salt, pepper and Worcestershire sauce:
Stir it all together and let it come to the boil (transfer to your slow cooker at this bespeak if you were doing this office in a pan) and cook on low for half dozen-8 hours:
Afterwards that time the meat should be starting to autumn apart. Ladle nigh of the liquid into a pan
Bring the liquid to the eddy, then decline the estrus to a simmer. Stir in a little cornstarch slurry to thicken, and so plow off the oestrus.
Serve the short ribs on top of creamy mashed spud with green veg and a good drizzle of that gravy.
Allow'southward merely have a close-up wait at that meat over again.......
Let's talk mashed spud. One of my babyhood dream-foods - I've always loved mashed potato. It's got to be proper mash though.
By that I mean laced with lots of butter, a good drizzle of thick cream and some freshly basis salt and pepper. Done like that, I just want to sit on the sofa and eat it straight from the pan.
An accented must for me is a irish potato ricer. Have you lot tried i?
I have a thing against traditional mashers – they just don't piece of work for me. I always finish up with lumpy mash. Potato ricers may just be 1 of my favourite kitchen inventions. I utilize this OXO good grips one.
No peeling needed, no need to piece of work upwards a sweat, endlessly bashing those potatoes.
For emergency mash (I'yard not the only person to have ever used the words 'emergency brew' am I?) you can even shove a whole potato in the microwave to melt and so put it through the ricer.
Any leftover mash and veg is fantastic fried upwards into bubble and squeak patties.
The mash for this repast is served with a deliciously meaty scarlet-wine gravy - meaning it's pretty unlikely you'll have whatsoever leftovers anyway.
Equipment:
In club to make these truly astonishing crockpot beef curt ribs yous will demand:
- Deadening Cooker. We honey our crockpot!
- A frying pan or skillet, if you cant cook directly on the hob with your irksome cooker insert.
- A good Kitchen knife. In the video I use my Leiths knife yet I have recently bought this Dalstrong one and love information technology.
- Chopping Board
- Garlic Press
- Measuring Jug
- Wooden or Silicon Coated Spoons.
- A potato ricer. An accented must for the perfect mashed potato.
Can I arrive in the oven?
Yeah - cook in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-four hours. Check every one-half hour or and then in the terminal couple of hours of cooking and top upwardly with more stock if needed. It will need to have at least a couple of cups (480ml) of cooking liquid left at the stop to make the gravy.
Tin I brand it alee?
Yes. Once cooked, absurd quickly in the cooking liquid (exercise this before making the gravy), then encompass and refrigerate Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-twoscore minutes, until piping hot throughout. Reheating in the liquid will assist keep the meat moist. You may demand to add a little more stock to ensure y'all take enough to make gravy once the meat has heated through.
Tin I freeze it?
Yes. Leftovers tin can exist cooled quickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-xl minutes, until pipage hot throughout. You may demand to add a splash of hot water or stock so the gravy doesn't dry out out.
Can I make information technology gluten free?
Yes, this recipe is already gluten gratuitous if you use gluten free stock. As well check your red wine brand and lycopersicon esculentum puree/paste is gluten free.
What tin I replace the vino with?
Simply replace with the aforementioned corporeality of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).
Leftovers:
Utilize leftover to brand:
- Fantastic burritos (I rut up the shredded meat and gravy in a pan with little chilli sauce).
- Y'all could likewise make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it's not brisket, just information technology volition work just too).
- Alternatively heat upward the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a one-half teaspoon of chilli flakes to make a quick ragu, and so stir information technology through cooked pasta and meridian with parmesan.
Crockpot Beef Short Ribs Recipe:
Crockpot Beef Short Ribs with Rich Gravy
Crockpot Curt Ribs. Fall-autonomously beefiness served with a rich and compact red wine gravy. This is serious comfort food.
Short Ribs:
- 1 tbsp oil
- 4 compact beef brusque ribs
- 1 onion - peeled and chopped
- three cloves garlic - peeled and minced
- 1 cup (240ml) ruby vino
- ii ¾ cups (640ml) beefiness stock (water + 3 beef stock cubes is fine – or utilise gluten-free stock or vegetable bouillon for gluten-free)
- ane tsp stale thyme
- 1 tbsp tomato plant puree/paste - normally gluten complimentary, but best to check if required
- ane tsp sugar
- 2 bay leaves
- ¼ tsp table salt
- ¼ tsp pepper
- one tbsp Worcestershire sauce
For the gravy:
- 2 tbsp cornstarch/cornflour
- v tbsp common cold water
-
Heat the oil on high in a big frying pan (or the bowl of your crockpot if information technology'southward flame-proof like mine - check it out here). Place the short ribs in the pan and brown on all sides. This should have about 10 minutes. Add in the onion and cook for a farther 2 minutes, whilst stirring.
-
Add in the garlic and rut through for a infinitesimal, then add together in the ruddy wine. Bring to a bubble and allow to simmer for iii or four minutes, then add together in the rest of the brusque rib ingredients. Bring to the boil, so transfer to the crockpot. Identify the lid on and cook on low for vi-eight hours.
-
Once the ribs are nearly ready, make your mashed potato and cook the greenish veg.
-
To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Oestrus on a high heat. Mix the cornstarch and h2o, so slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may non need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.
-
Turn off the deadening cooker and place one short rib on top of a pile of the mash. Cascade over a little gravy, and echo with the other 3 short ribs.
-
Serve with the green veg and more than of the gravy.
Tin can I arrive in the oven?
Yes - melt in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-four hours. Check every half 60 minutes or so in the last couple of hours of cooking and acme upwardly with more stock if needed. Information technology volition need to have at least a couple of cups (480ml) of cooking liquid left at the stop to make the gravy.
.
Tin I get in ahead?
Yes. Once cooked, cool apace in the cooking liquid (practise this before making the gravy), then cover and air-condition Reheat in a pan (with the cooking liquid) with a chapeau in the oven at 160C/320F for 30-40 minutes, until pipage hot throughout. Reheating in the liquid will assistance keep the meat moist. You may need to add a little more than stock to ensure you have plenty to brand gravy one time the meat has heated through.
.
Can I freeze it?
Yes. Leftovers can be cooled apace with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.
.
Can I get in gluten gratis?
Yes, this recipe is already gluten costless if you employ gluten free stock. Also check your carmine wine make and tomato puree/paste is gluten free.
.
What can I replace the wine with?
Simply replace with the same amount of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).
.
Leftovers:
Use leftover to brand:
- Fantastic burritos (I heat upwardly the shredded meat and gravy in a pan with piffling chilli sauce).
- You lot could also make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it's non brisket, just information technology volition work just likewise).
- Alternatively heat up the shredded meat and gravy in a pan with a tablespoon of love apple paste, a tin can of chopped tomatoes and a one-half teaspoon of chilli flakes to make a quick ragu, so stir it through cooked pasta and pinnacle with parmesan.
..
Nutrition info is for one serving of this recipe and does not include the serving proffer of mashed potatoes and dark-green veg.
Calories: 442 kcal Carbohydrates: 11 g Poly peptide: 35 1000 Fat: 22 g Saturated Fat: 8 g Cholesterol: 107 mg Sodium: 1031 mg Potassium: 840 mg Sugar: iii 1000 Vitamin A: 20 IU Vitamin C: 3.7 mg Calcium: 39 mg Iron: five mg
This post was start published in May 2015. Updated in December 2018 with new photos, video and tips.
Some of the links in this mail may be chapter links – which means if you buy the product I become a small commission (at no extra cost to you lot). If you lot practise buy, then thank you! That'southward what helps us to continue Kitchen Sanctuary running. The nutritional information provided is judge and tin vary depending on several factors. For more information delight run across our Terms & Conditions.
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