Slow Cooker Bone-In Beef Short Ribs in Gravy
Easy slow cooker bone-in beef short ribs in a rich onion gravy served over a bed of creamy mashed potatoes, a comforting and nutritious dinner that goes down well all year round. It's a budget-friendly family meal that can be enjoyed at the end of a long day and it's packed with rich and delicious flavours. Melt-in-the-mouth beef that falls away from the bone and flavourful gravy is the ultimate dinner recipe!
Servings: 3 people
Calories: 54kcal
Ingredients
- 4 bone-in short ribs
- 3 tablespoon vegetable oil
- 1 large onion
- 2 cloves of garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 cups beef broth/stock (500 ml)
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornflour (cornstarch)
Instructions
- Heat up the oil in a large pan.
- Add the ribs, season them with salt and pepper, and sear on both sides.
- Remove them from the pan and add them to the slow cooker.
- In the same pan, add the peeled and chopped onion and garlic, and fry them on a low heat until golden.
- Add the tomato paste, Worcestershire sauce, seasoning and stock, and mix well.
- Pour the mixture over the ribs and cook everything on high for 4 ½ hours or on low for 8-9 hours.
- Strain the liquid in which the ribs cooked.
- In a small bowl, mix the cornflour with 2 tablespoons of water and mix well to get a slurry.
- Add the slurry to the strained liquid and pour everything in a pan set over a medium heat.
- Simmer for 2-3 minutes until it thickens into gravy.
- The meat should be tender enough to just pick up the bones that are falling apart.
- Serve them with mashed potatoes and gravy.
Video
Notes
- Searing the ribs beforehand adds so much flavour not only to the meat, but also to the gravy. The pan will be easily deglazed when the onions and garlic and fried and soak up all the juices and brown bits left in the pan.
- I highly recommend straining the liquid before making the gravy, it remove the excess fat and all the bits that would make it lumpy. You will be left with a smooth gravy that is flavourful and rich.
- Never overfill the slow cooker, it should never be more than 2 thirds full, so they ribs can cook through until they are tender.
Nutrition
Calories: 54kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 1mg | Sodium: 1143mg | Potassium: 272mg | Fiber: 1g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg