When I first tasted these slow-cooked beef short ribs with rich gravy, I was absolutely blown away. The meat was so tender that it practically melted in my mouth, and the gravy had this deep, savory flavor that felt like a warm hug on a cold day. I served it over creamy mashed potatoes with some green veggies on the side, and it was a hit with everyone at the table. While the slow cooker does most of the work, there’s still something so rewarding about putting this meal together. Trust me, you’ll want to make this one again and again.
Credit: kitchensanctuary
Ingredients
- 4 meaty beef short ribs
Packed with rich flavor. Look for ribs with more meat and less fat for the best results. - 1 tablespoon oil
Perfect for browning the ribs, which helps lock in flavor before slow cooking. - 1 onion (chopped)
Adds a sweet and aromatic base to the dish. - 3 garlic cloves (minced)
Garlic enhances the savory profile of the dish. - 1 cup red wine (240ml)
Adds a bold, rich depth to the sauce. Use a dry red wine for the best results. - 2 ¾ cups beef stock (640ml)
Use high-quality stock or even homemade for enhanced flavor. - 1 teaspoon dried thyme
Aromatic and earthy, thyme provides a delightful herbaceous note. - 1 tablespoon tomato paste
Adds a subtle tang and richness to the gravy. - 1 teaspoon sugar
Balances the acidity from the wine and tomato paste. - 2 bay leaves
Infuse the dish with a subtle, herbal flavor. - ¼ teaspoon salt and ¼ teaspoon pepper
To season the dish perfectly. - 1 tablespoon Worcestershire sauce
Enhances the umami flavors for an irresistible taste. - To thicken gravy:
2 tablespoons cornstarch mixed with 5 tablespoons cold water. - To serve:
Creamy mashed potatoes and green vegetables.
Note: This recipe serves four hearty portions. Adjust the measurements if you need a smaller or larger batch.
Variations
- Replace red wine with extra beef stock and a splash of balsamic vinegar for a non-alcoholic version.
- For a gluten-free option, make sure your beef stock and Worcestershire sauce are labeled gluten-free.
- Add some mushrooms for extra depth or diced carrots for a touch of sweetness.
- To create a dairy-free meal, ensure that your mashed potatoes are made with plant-based milk and olive oil instead of butter.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 8 hours (on low)
- Total Time: 8 hours 20 minutes
Equipment You Need
- Slow Cooker – Does all the heavy lifting for tender, juicy ribs.
- Frying pan or skillet – Essential for browning the ribs and sautéing the onion and garlic.
- Sharp knife – For chopping vegetables and trimming excess fat from the ribs.
- Chopping board – A sturdy surface for prepping ingredients.
- Garlic press (optional) – Makes mincing garlic quick and easy.
- Measuring cups and spoons – To ensure precision with liquids and seasonings.
- Wooden spoon – For stirring and mixing.
- Small saucepan – For thickening the gravy at the end.
- Ladle – To transfer the cooking liquid from the slow cooker to the saucepan.
How to Make Slow Cooker Beef Short Ribs with Rich Gravy?
Sear the ribs
Start by heating oil in a large frying pan. Place the short ribs in the pan and brown on all sides for about 10 minutes. This step is crucial for locking in flavor and giving the ribs a lovely, caramelized crust.
Cook the onions and garlic
Once the ribs are browned, remove them from the pan and set them aside. Add the chopped onion to the same pan and cook for 2 minutes until it begins to soften. Stir in the minced garlic and sauté for an additional minute to release its aroma.
Deglaze the pan
Pour the red wine into the pan, stirring gently to scrape up any brown bits stuck to the bottom (these add tons of flavor!). Allow the wine to simmer for 3-4 minutes to reduce slightly.
Combine everything in the slow cooker
Transfer the wine mixture and the short ribs to your slow cooker. Add the beef stock, thyme, tomato paste, sugar, bay leaves, salt, pepper, and Worcestershire sauce. Stir to combine and ensure the ribs are partially submerged in the liquid.
Slow cook the ribs
Cover the slow cooker with its lid and cook on low for 6-8 hours. This slow process will make the beef ultra-tender and allow the flavors to meld beautifully.
Make the gravy
Once the ribs are cooked, carefully remove most of the liquid from the slow cooker using a ladle and transfer it to a small saucepan. Bring the liquid to a boil on the stove, then slowly whisk in the cornstarch slurry until the gravy thickens to your desired consistency.
Serve and enjoy
Turn off the slow cooker and serve the fall-apart ribs over creamy mashed potatoes, drizzling generously with the rich gravy. Add steamed green vegetables for the perfect comforting meal. If you’re a fan of chicken dishes, you might also love this chicken with garlic mushroom sauce recipe for another comforting option.
Credit: kitchensanctuary
Additional Tips for Making This Recipe Better
- Always sear your ribs before slow cooking. It’s an extra step, but the caramelization makes a huge difference in flavor.
- Don’t skip the tomato paste! It’s a small addition, but it really deepens the taste of the gravy.
- If the gravy needs a smoother texture, you can strain it before serving.
- For even more flavor, marinate the ribs in red wine and spices overnight.
- I like to sprinkle a touch of fresh thyme or parsley on top before serving for a pop of color and freshness.
How to Serve Slow Cooker Beef Short Ribs with Rich Gravy?
Presentation matters, even with comfort food! Place a generous scoop of mashed potatoes on each plate and top with the short ribs. Drizzle the gravy over them, letting some run onto the potatoes. For a pop of color, add green vegetables such as broccoli, green beans, or peas. Garnish with freshly chopped herbs like parsley or thyme. If you love chicken dishes, you can also serve it with chicken scampi recipe for a lighter alternative.
Nutritional Information
Here’s a quick breakdown of the nutrition for one serving of ribs and gravy (excluding the mashed potatoes and veggies):
- Calories: 442
- Protein: 35g
- Carbohydrates: 11g
- Fat: 22g
Make Ahead and Storage
- Storing: Keep any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the ribs and gravy for up to 2 months. Defrost overnight in the fridge before reheating.
- Reheating: Reheat the ribs and gravy together in a covered pan at 320°F (160°C) for 30-40 minutes. You may need to add a splash of water or stock to keep the gravy smooth.
Why You’ll Love This Recipe?
Here are a few reasons why this dish is bound to become a favorite in your home:
- Effortlessly delicious: The slow cooker does all the work, resulting in tender meat and complex flavors.
- Versatile sides: Pair it with potatoes, rice, or even crusty bread for a satisfying meal.
- Perfect for leftovers: The shredded beef makes amazing sandwiches, tacos, or pasta sauces.
- Customizable: You can easily adjust the ingredients to suit dietary preferences or what’s in your pantry.
- Ultimate comfort food: It’s hearty, flavorful, and feels like a warm hug on a plate.
This recipe is a true standout for comfort food lovers. Whether it’s for a family dinner or a special occasion, these slow-cooked beef short ribs with rich gravy are bound to impress and satisfy. Enjoy every bite! If you enjoy hearty meals like this, you can also explore this beef recipe for more inspiration.