Crockpot Beef Short Ribs with Rich Gravy is a hearty and flavorful dish that’s perfect for any family dinner. This recipe combines tender beef short ribs with a rich gravy that’s incredibly satisfying and delicious. Cooking it in a slow cooker makes it easy to prepare, allowing you to enjoy a warm meal without spending hours in the kitchen.
Why Make This Recipe
There are plenty of reasons to love this Crockpot Beef Short Ribs recipe. First, it requires minimal hands-on time since the slow cooker does most of the work for you. You can set it and forget it while you take care of other tasks. Second, the result is a mouthwatering meal that combines the savory flavors of beef, garlic, and red wine, creating a rich and comforting sauce. Finally, you can serve it with creamy mashed potatoes and green vegetables to complete a hearty meal that your family will adore.
How to Make Crockpot Beef Short Ribs with Rich Gravy
Ingredients
- 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
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
- Creamy mashed potato
- Green vegetables
Directions
- Heat the oil on high in a large frying pan (or use the searing function of your slow cooker if it has one).
- Place the short ribs in the pan and brown them on all sides. This should take about 10 minutes.
- Add the chopped onion and cook for 2 more minutes, stirring as you go.
- Add the minced garlic and cook for about a minute, then pour in the red wine.
- Bring the wine to a bubble and let it simmer for 3-4 minutes.
- Add the rest of the short rib ingredients to the pan. Stir well and bring to a simmer, then transfer everything to the crockpot.
- Place the lid on the crockpot and cook on low for 6-8 hours.
- To make the gravy, ladle most of the cooking liquid from the slow cooker into a saucepan.
- Heat the sauce over high heat until it starts bubbling.
- Mix the cornstarch with cold water, then slowly pour this mixture into the cooking liquid while whisking. Keep whisking until the gravy thickens. You may not need all the cornstarch; look for a medium-thick consistency.
- Turn off the slow cooker. Place one short rib on a pile of creamy mashed potato and pour a little gravy on top. Repeat this for the other short ribs and serve with steamed green vegetables.
How to Serve Crockpot Beef Short Ribs with Rich Gravy
Serve the beef short ribs over a generous helping of creamy mashed potatoes. Drizzle with rich gravy and pair with fresh steamed green vegetables. This comforting meal is perfect for cozy dinners or special occasions.
How to Store Crockpot Beef Short Ribs with Rich Gravy
To store leftovers, let the short ribs cool completely. Place them in an airtight container and store in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. Make sure to store gravy separately if you have any left.
Tips to Make Crockpot Beef Short Ribs with Rich Gravy
- For more flavor, marinate the beef short ribs in the red wine for a few hours before cooking.
- You can add other vegetables, like carrots or potatoes, into the crockpot for a complete meal.
- If your gravy is too thin, just add a little more cornstarch mixed with water to thicken it.
Variation
If you’d like to switch things up, try using different herbs, like rosemary or oregano, for a different flavor profile. You can also replace the beef stock with mushroom stock for a lighter version of the dish.
FAQs
1. Can I cook this recipe on high instead of low?
Yes, you can cook the short ribs on high for about 4 hours, but low cooking gives the best results for tenderness.
2. Can I use wine vinegar instead of red wine?
Using red wine vinegar will change the flavor, so it’s best to stick with red wine for this recipe. However, you can skip the wine altogether if you prefer.
3. Can I make this recipe ahead of time?
Absolutely! You can make it a day in advance and reheat it when you’re ready to serve. Just keep the cooked short ribs and gravy in the refrigerator.
Crockpot Beef Short Ribs with Rich Gravy
Ingredients
Main Ingredients
- 1 tbsp oil For browning the short ribs
- 4 pieces meaty beef short ribs Well-marbled for best flavor
- 1 onion (peeled and chopped)
- 3 cloves garlic (peeled and minced)
- 240 ml red wine For flavor
- 640 ml beef stock (water + 3 beef stock cubes can be used)
- 1 tsp dried thyme
- 1 tbsp tomato puree Paste for US
- 1 tsp sugar
- 2 pieces bay leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Worcestershire sauce
- 2 tbsp cornstarch/cornflour For thickening the gravy
- 5 tbsp cold water To mix with cornstarch
For Serving
- 2 cups Creamy mashed potatoes To serve with short ribs
- 2 cups Green vegetables Steamed, to accompany the meal
Instructions
Preparation
- Heat the oil on high in a large frying pan (or use the searing function of your slow cooker if it has one).
- Place the short ribs in the pan and brown them on all sides, which should take about 10 minutes.
- Add the chopped onion and cook for 2 more minutes, stirring often.
- Add the minced garlic and cook for about a minute, then pour in the red wine.
- Bring the wine to a bubble and let it simmer for 3-4 minutes.
- Add the remaining short rib ingredients to the pan, stir well, and bring to a simmer, then transfer everything to the crockpot.
Cooking
- Place the lid on the crockpot and cook on low for 6-8 hours.
Making the Gravy
- Ladle most of the cooking liquid from the slow cooker into a saucepan.
- Heat the sauce over high heat until it starts bubbling.
- Mix the cornstarch with cold water, then slowly pour this mixture into the cooking liquid while whisking, until the gravy thickens to a medium-thick consistency.
Serving
- Turn off the slow cooker and place one short rib on a pile of creamy mashed potatoes and pour some gravy on top. Repeat for the other short ribs and serve with steamed green vegetables.
