Empty My Fridge
Slow Cooker Beef Short Ribs with Rich Gravy
Ingredients
- Oil1 tbsp
- Beef rib4
- Onion · peeled chopped1
- Garlic · peeled minced3 cloves
- Red wine240 ml
- Beef stock640 ml
- Thyme · dried1 tsp
- Tomato · paste1 tbsp
- Sugar1 tsp
- Bay leaf2
- Salt¼ tsp
- Pepper¼ tsp
- Worcestershire sauce1 tbsp
- Cornstarch2 tbsp
Instructions
- Heat the oil in a large frying pan on high. Brown the short ribs on all sides, about 10 minutes.
- Add the onion and cook for 2 more minutes, stirring.
- Add the garlic and cook for about 1 minute, then pour in the red wine.
- Bring to a boil and simmer for 3 or 4 minutes, then add the remaining short rib ingredients and stir.
- Bring to a simmer, transfer everything to the slow cooker, cover and cook on low for 6 to 8 hours.
- Ladle most of the cooking liquid into a saucepan and bring it to a bubble over high heat.
- Mix the cornstarch with the cold water, then whisk it into the hot liquid a little at a time until the gravy thickens to a medium-thick consistency. You may not need all of the slurry.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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