Slow-Cooker Beef Short Ribs with Red Wine Gravy
Comfort Food at it's finest!
Equipment
- Slow Cooker
Ingredients
- 1 Tbsp Olive Oil
- 4 Large Beef Short Ribs
- 1 Onion peeled and diced
- 4 cloves Garlic peeled and minced
- 1 1/4 cup Red Wine Use one you want to drink with dinner
- 2 3/4 cups beef stock I often just use what I have and make up the difference with wine.
- 2 tsp dried thyme
- 2 Bay Leaves
- 1 Tbsp tomato paste I usually have a Tbsp already parceled out in a container in the freezer, left over from a previously partially used can.
- 1 Tbsp Worcestershire Sauce
- 1 tsp sugar If your wine is on the sweeter side, skip this.
- 1/2 tsp salt
- 1/2 tsp pepper
Gravy
- 2 Tbsp cornstarch
- 2 Tbsp cold water for slurry
Instructions
- Using a frying pan or your multi-cooker, heat oil on high. Add the short ribs and brown on all sides, about 10 minutes. Add onion and stir for 2 minutes. Add garlic and stir for another minute. Stir in the wine and bring to a simmer for a few minutes, then add in the rest of the ingredients, except for the cornstarch and water. Bring to a boil. If you are using a pan on the stove, transfer all to the slow cooker. Otherwise, just turn your multi-cooker over to slow cook, and cook on low for 6 - 8 hours. About half and hour before you're ready to eat, make your mashed potatoes, rice, or egg noodles, as well as a green veggie, if desired.
Gravy
- If you are cooking in a multi-cooker, remove the short ribs from the pot, and hold them on a plate. Turn the cooking liquid back over to saute. Make a slurry by mixing the cornstarch with cold water in a small cup, then slowly whisk the cornstartch mixture into the sauce to make a gravy. Stir continuously until gravy is desired consistency. You may not need all of the slurry, so be sure to add it in slowly. Once the gravy is as you like, then simply add the short ribs and drippings back into the slow cooker.If you don't have a multi-cooker, ladle the cooking liquid into a sauce pan. Make a slurry by mixing the cornstarch with cold water in a small cup, then slowly whisk the mixture into the gravy, stirring continuously, until gravy is desired consistency. You may not need all of the slurry, so be sure to add it in slowly.Serve one short rib, over a pile of mashed potatoes, and top with gravy. Serve your veggie on the side.