Crockpot Beef Short Ribs With Rich Gravy - cooking recipe

Ingredients

Short Ribs
1 tablespoon oil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup red wine
2 3/4 cups beef stock
1 teaspoon dried thyme
1 tablespoon tomato puree
1 teaspoon sugar
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
For the gravy
2 tablespoons cornstarch or 2 tablespoons cornflour
5 tablespoons cold water

Preparation

For Beef:
Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
Add in the garlic and heat through for a minute, 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. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
For Gravy:
To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. 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.