RECIPE: Slow Cooker Beef Short Ribs with Rich Gravy

For midweek dinner and meal prep, the slow cooker is hard to beat. This recipe for slow cooker short ribs works perfectly as a meal prep hack or dinner you can set and forget in the morning with easy assembly when it comes time to eat.

Prep Time: 20 minutes
Cook Time: 6 -8 hours (I cook it for 6 hours and it’s delicious)

Ingredients

Short Ribs

• 1 tbsp oil
• 4 beef short ribs
• 1 onion peeled and chopped (I personally am not a big onion lover so I only use a handful of finely chopped onions for added flavor)
• 3 cloves garlic peeled and minced
• 1 cup red wine (Any of these red wines work well with this type of meat Cabernet Sauvignon, Zinfandel, Merlot, Syrah, or Malbec)
• 2 ¾ cups beef stock
• 1 tsp dried thyme
• 1 tbsp tomato puree paste
• 1 tsp sugar
• 2 bay leaves
• ¼ tsp salt
• ¼ tsp pepper
• 1 tbsp Worcestershire Sauce
• Mushrooms (optional)

Gravy

• 2 tbsp cornstarch
• 5 tbsp cold water

Instructions

Heat the oil on high in a large frying pan. Place the short ribs in the pan and sear/brown on all sides. This should take approximately 10 minutes.

Add in the onion and cook for a further 2 minutes, stirring so it doesn’t stick to the pan or burn.

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

Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. (beef stock, thyme, tomato puree, sugar, bay leaves, salt, pepper and Worcestershire sauce). Mix together and bring to a simmer. Transfer to the crockpot and cook on low for 6-8 hours.

About 1 hour before the short ribs are done, prepare the mushrooms. Clean and slice the mushrooms. In a skillet over medium heat, melt butter and add garlic (optional). Sauté the mushrooms until tender and cooked through. Strain any excess liquid, then add to the crockpot.

To make the gravy, ladle most of the liquid out of the slow cooker and into a saucepan. Heat the sauce over a high heat until bubbling. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while 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.

Turn off the slow cooker and place one short rib on top of a pile of mash. Pour a little gravy on the top to taste.