2 years ago

This recipe and 99 others is available in my new book 'It's all about dinner'
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+ ? cups) beef stock (water + 3 beef stock cubes is fine)
1 tsp dried thyme
1 tbsp tomato puree/paste
1 tsp sugar
2 bay leaves
? tsp salt
? 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:
1. Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.

2. Add in the onion and cook for a further 2 minutes, whilst stirring.

3. Add in the garlic and heat through for a minute, then add in the red wine.

4. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.

5. Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.

6. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.

7. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.

8. Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.

Loading comments...