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Crockpot Beef Short Ribs with Rich Gravy

The beef short ribs are cooked low and slow in the crockpot until they fall off the bone. Then, we make a delicious gravy with the cooking liquid to serve over top. This meal is perfect for a chilly winter night when you want something comforting and hearty.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4
Course: Crock Pot
Calories: 399
Ingredients Method

Ingredients
  

Ribs:
  • 1 Tbsp oil
  • 4 beef short ribs
  • 1 white onion chopped
  • 1 1 ⁄2 tsp minced garlic
  • 1 C red wine
  • 2 3 ⁄4 C beef stock
  • 1 tsp dried thyme
  • 1 tbsp tomato puree/paste
  • 1 tsp granulated sugar
  • 1 tsp basil
  • 1 ⁄4 tsp salt
  • 1 ⁄4 tsp black pepper
  • 1 Tbsp Worcestershire sauce
Gravy:
  • 2 Tbsp cornstarch
  • 5 Tbsp cold water

Method
 

Ribs:
  1. Add oil to a heated skillet. Add short ribs and cook for 10 minutes or until the ribs are brown on all sides.
  2. Stir while adding chopped onion for an additional 2 minutes.
  3. Next, add the garlic and cook for 1 more minute then pour in the red wine.
  4. Bring the wine to a bubble, simmering for 3 to 4 minutes.
  5. Add the chicken stock, thyme, tomato puree, sugar, basil, salt, pepper, and Worcestershire sauce. Bring to a boil.
  6. Move all ingredients to a crock pot. Put on the lid. Continue to cook for 6-8 hours.
Gravy:
  1. Turn off the slow cooker.
  2. Transfer most of the broth from the crock pot to a pot. Bring the temperature to high.
  3. In a small bowl whisk cold water and cornstarch together. Continue whisking while adding this mixture to the broth. Continue to whisk until this begins to thicken.
  4. Plate the short ribs and top with gravy.
  5. You can serve mashed potatoes and green vegetables with ribs and gravy.