Short Ribs are one our favorite comfort foods. The aroma fills the kitchen every time I remove the lid to check on the ribs. Try not to do this too often, or it will increase your cooking time.
Cookware used in Recipe
4 Quart Sauce Pan with Cover and base View
6 Quart Gourmet Cooker with Base View
2 - 4
PREP TIME 20 mins
COOK TIME 8 hours
TOTAL TIME 8 hours 20 mins
4 meaty beef short ribs
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
1 cup red wine
2 ⅔ cup beef stock
1 tsp dried thyme
1 tbsp tomato puree
1 tsp sugar
2 bay leaves
¼ tsp salt
¼ tsp pepper
1 tbsp Worcestershire sauce
For the gravy:
2 tbsp cornstarch or flour
5 tbsp cold water
Creamy Mashed potato
In the 4 or 6 Qt SLO Cooker
Place the short ribs in the pan and brown on all sides on the stove top over medium heat.
This should take about 10 minutes.
Remove meat and set aside.
Add in the onion and cook for 2 minutes, while stirring.
Add in the garlic and heat through for a minute, then add in the red wine.
Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the short ribs.
Bring to a boil, then move to the SLO Cooker base.
Place the lid on and cook on #2 for 6-8 hours.
Once the ribs are nearly ready, make your mashed potatoes and cook the green beans.
To make the gravy:
Remove the meat out of the Slo Cooker.
Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while 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.
Place one short rib on top of a pile of the mashed potatoes.
Pour over a little gravy, and repeat with the other 3 short ribs.
Serve with the green beans and more of the gravy.