How To make Short Ribs In Gravy

BRAISED BEEF SHORT RIBS & GRAVY IN THE CROCKPOT

BRAISED BEEF SHORT RIBS & GRAVY IN THE CROCKPOT

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THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL

Hey y'all! On today's episode, we are making a classic dish which is Red Wine Braised Short Ribs! All you need is a few simple ingredients and a dutch oven to get this party started! Check it out!
#dinnerrecipe #shortrib #shortribs

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FULL LIST OF INGREDIENTS:

Serves: 2 Prep Time: 10 Mins Cook Time: 3-6 Hours OVEN TEMP: 375DF

- 1.5 to 3 Lbs Short Ribs ( This recipe does not need to be doubled if using 8 ribs. Only adjust the seasonings by 1/2 or to taste.)
- 2 Tsp Kosher Salt
- 1 Tsp Coarse Black Pepper
- 1 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- 1.5 Cups Red Wine (Cabernet)
- 1 Tbsp Duck Fat
- Olive Oil or Avocado Oil
- 4 Cups Beef Broth
- 2 Tbsp Tomato Paste
- Mirepoix:
- 1 Medium Yellow Onion, Diced
- 1 Stalk Celery, Diced
- 1 Carrot, Peeled and Diced
- Salt to Taste
- 2 Peeled & Crushed Garlic Cloves
- 3 Sprigs of Thyme
- 1 Bay Leaf
- 1/4 Tsp Crushed Peppers
- Additional Salt, Seasoned Salt, or Cajun Seasoning to Taste

Slow Braised Beef Short Ribs in Red Wine Sauce

Fall apart beef in a rich red wine sauce. Simple & stunning, the BEST cut of beef for slow cooking!!

PERFECT Tender, Flavourful Beef Short Ribs!

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Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Short Ribs! Plus they make THE BEST leftovers too.

Free printable recipe is available on our site:

Ingredients
Short Ribs:
1 tbsp oil
4 meaty beef short ribs
1 onion peeled and chopped
3 cloves garlic peeled and minced
240 ml (1 cup) red wine
640 ml (2+ ¾ 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

Instructions:
1. Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.

2. Add in the onion and cook for a further 2 minutes, whilst stirring.

3. Add in the garlic and heat through for a minute, then add in the red wine.

4. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.

5. Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.

6. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.

7. 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.

8. Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.

Notes:
Can I make it in the oven?
Yes - cook in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-4 hours. Check every half hour or so in the last couple of hours of cooking and top up with more stock if needed. It will need to have at least a couple of cups (480ml) of cooking liquid left at the end to make the gravy.

Can I make it ahead?
Yes. Once cooked, cool quickly in the cooking liquid (do this before making the gravy), then cover and refrigerate Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. Reheating in the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make gravy once the meat has heated through.

Can I freeze it?
Yes. Leftovers can be cooled quickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.

Can I make it gluten free?
Yes, this recipe is already gluten free if you use gluten free stock. Also check your red wine brand and tomato puree/paste is gluten free.

What can I replace the wine with?
Simply replace with the same amount of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).

#cookingshow #recipe #letsgetcooking

The BEST Instant Pot Short Ribs

Braised in a rich sauce, this easy recipe for Instant Pot Short Ribs delivers the most delectable, restaurant-quality, fall-off-the-bone short ribs!

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Classic Red Wine Braised Short Ribs Recipe

Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.

Recipe: 

INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock

Learn more about Bone-in Chuck Short Ribs here:

~~ If it's not CERTIFIED, it's not the best. ~~

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