Crockpot Beef Short Ribs with Rich Gravy

Short Ribs in the Crockpot Beef that falls apart and is presented with a thick, beefy red wine gravy. This is convenience food at its finest.

Ingredients:

Ribs (short):

• 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
• Vegetables (green)

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Instructions:

1. 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.
2. Brown the short ribs on all sides in a skillet.This should take no more than ten minutes.
3. Cook, stirring constantly, for another 2 minutes after adding the onion.