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.


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)

To complete your reading, please click on >


  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.

Leave a comment

Your email address will not be published. Required fields are marked *