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Crockpot Beef Short Ribs with Rich Gravy Recipe

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4 from 21 reviews

Tender and flavorful Crockpot Beef Short Ribs cooked low and slow in a rich, savory gravy made with beef stock, tomato puree, and aromatic herbs. Perfectly paired with creamy mashed potatoes and green vegetables for a hearty, comforting meal.

  • Total Time: 8 hours 20 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tbsp oil
  • 4 meaty beef short ribs
  • 1 onion (peeled and chopped)
  • 3 cloves garlic (peeled and minced)
  • 640 ml (2 3/4 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
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tbsp Worcestershire sauce

For the Gravy

  • 2 tbsp cornstarch/cornflour
  • 5 tbsp cold water

To Serve

  • Creamy mashed potato
  • Green vegetables (steamed)

Instructions

  1. Brown the Short Ribs: Heat the oil on high in a large frying pan or use the searing function of your slow cooker if available. Place the short ribs in the pan and brown on all sides, which takes about 10 minutes. This step seals in the meat’s flavor.
  2. Cook the Onion: Add the chopped onion to the pan and cook for 2 minutes, stirring frequently to soften the onions and start building flavor.
  3. Add the Garlic and Deglaze: Add the minced garlic and cook for 1 minute until fragrant. Then pour in red wine to deglaze the pan (note: red wine mentioned in instructions but not in ingredients; assuming ½ cup red wine), allowing it to simmer and reduce for 3-4 minutes.
  4. Add Remaining Ingredients: Stir in the beef stock, dried thyme, tomato puree, sugar, bay leaves, salt, pepper, and Worcestershire sauce with the seared ribs and onions. Bring the mixture to a simmer.
  5. Transfer to Crockpot: Pour everything into the crockpot, cover with the lid, and cook on low for 6-8 hours until ribs are fork-tender and flavorful.
  6. Prepare the Gravy: Remove most of the cooking liquid from the crockpot with a ladle and pour it into a saucepan. Heat the liquid over high heat until it begins to bubble.
  7. Thicken the Gravy: Mix the cornstarch and cold water until smooth, then slowly whisk this mixture into the bubbling cooking liquid. Continue whisking until the gravy thickens to a medium consistency. You may not need all the cornstarch mixture.
  8. Serve: Turn off the slow cooker. Place one short rib atop a serving of creamy mashed potatoes, spoon over some thickened gravy, and repeat with remaining ribs. Serve immediately with steamed green vegetables on the side.

Notes

  • For best results, use meaty, well-marbled short ribs for maximum tenderness and flavor.
  • If your slow cooker doesn’t have a searing function, use a separate frying pan for browning the ribs and sautéing the aromatics.
  • Red wine is mentioned in the cooking steps but missing in the ingredients list; ½ cup of dry red wine is recommended for deglazing and flavor.
  • You can substitute beef stock cubes with homemade or store-bought beef broth.
  • Adjust salt and pepper to taste after cooking as flavors concentrate during slow cooking.
  • Serve with creamy mashed potatoes and steamed green vegetables like broccoli or green beans for a balanced meal.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://yourdailycook.com/crockpot-beef-short-ribs-with-rich-gravy-recipe/