1 tablespoon of oil
4 beef short ribs (meaty)
1 peeled and sliced onion
3 garlic cloves peeled and chopped garlic
1 mug (240ml) the color of red wine
2 3/4 cup (640ml) For gluten-free, use gluten-free stock or vegetable bouillon (water + 3 beef stock cubes is fine).
1 tsp thyme, dry
1 tbsp tomato puree/paste – gluten-free by default, but double-check if necessary
1 teaspoon of sugar
1/4 tsp salt
1/4 tsp salt
1 tblsp Worcestershire sauce (optional)
To make the gravy:
2 tbsp cornflour/cornstarch
5 tbsp water (cool)
How to Serve:
Mashed potatoes with cream
In a large frying pan (or the bowl of your crockpot if it’s flame-proof like mine – see here), heat the oil on high. Brown the short ribs on all sides in a skillet.This should take no more than ten minutes.. Cook, stirring constantly, for another 2 minutes after adding the onion.
Add the garlic and cook for a minute before adding the red wine. Bring to a boil, then reduce to a low heat and continue to cook for 3 to 4 minutes before adding the rest of the short rib ingredients. Bring to a boil before transferring to a crockpot. Cook on low for 6-8 hours with the cover on.
Make your mashed potato when the ribs are almost done.and cook the green veg.
Pour the majority of the cooking liquid from the slow cooker into a saucepan to make the gravy. Heat to a high temperature. To thicken the gravy, whisk together the cornstarch and water, then gently pour the mixture into the cooking liquid while whisking constantly.It’s possible that you won’t require all of the cornstarch.. A good gravy with a medium-thick consistency is what you’re after.
Remove one short rib from the slow cooker and set it on top of a mound of mash. Repeat with the remaining three short ribs and a little gravy.
Serve with additional gravy and green vegetables.