Autumn beef is served with a rich and meaty red wine sauce. It’s serious comfort food. The whole family devours my Crockpot Short Ribs! In addition they also prepare the best leftovers.
Jump to:
Oh man, I love those short beef ribs! So delicious served on a large pile of mashed potatoes and suffocating in sauce.
One of the things I love about short ribs is the sheer amount of meat you get on them. The ones from the supermarket are pretty meaty (pretty easy for the kids to share one of them), although if I go to the butchers, they are sometimes lol!
The last time they were so big, one short rib fed all four of us!
Of course I kept the leftovers and the next day we made a huge burrito meal.
FYI – This post contains some affiliate links for the products I use. If you buy the product I get a small commission (no extra cost for you). If you buy, then thank you! This’s what helps me keep Kitchen Sanctuary running x
📋 What do we need?
📺 How to make it
A full recipe with detailed steps in the recipe card at the end of this post.
- Heat a little oil and sear the short ribs. You can do this in a pan, or directly in your slow cooker if you have a scorching function (mine Crocpot Does it and I love it!). You want them to be nicely browned all over your body.
Then add onions and soften them, before adding garlic, red wine, spinach, thyme, tomato paste, sugar, bay leaves, salt, pepper and Worcestershire sauce.
Bring everything to a boil (switch to slow cooking at this point if you have done this part in the pan) and cook on low for 6-8 hours.
After this time the meat should begin to disintegrate. Pour most of the liquid into the mold
Bring the liquid to a boil, then lower the heat to a boil. Stir in a little cornstarch solution to thicken, then turn off the heat.
Serve the short ribs on top of creamy mashed potatoes with green vegetables and a good drizzle of this sauce.
👩🍳Professional tip Cook extra short ribs or two so you can use the meat for leftovers. I have some ideas for you in the recipe card at the end of this post.
🍽️ With what to submit
let’s talk Mashed potatoes. One of the childhood foods of my childhood – I have always loved mashed potatoes. But it must be mashed properly.
By that I mean with lots of butter, a good drizzle of thick cream and some salt and freshly ground pepper. I finished like this, I just want to sit on the couch and eat it straight from the pan.
An absolute duty for me is a Potato slicer. Have you tried one?
I have something against traditional crushers – they just do not work for me. I always finish with a lump of puree. Potato cuttings may just be one of my favorite kitchen inventions. I use This OXO holds one good.
No need to peel, no need to sweat, devour endlessly these potatoes.
For emergency mash (I’m not the only person who has ever used the words ‘emergency mash’ right?) You can even shove a whole potato into the microwave to cook and then put it in the pan.
All leftover puree and vegetables are wonderfully fried into bubbly and squeaky patties.
The puree for this meal is served with a wonderfully meaty red wine sauce – meaning it’s pretty unlikely you’ll have leftovers anyway.
Let’s take a closer look at this meat …….
(Either slow cooking or slowly cooked in the oven or on the stove / stove)
Stay up to date on new recipes!
Subscribe to our newsletter Hear when I post a new recipe. I’m also on YouTube (New videos every week) and Instagram (Behind-the-scenes stories and beautiful food photos).
Crockpot Beef Short Ribs with a rich sauce
Crockpot Short Ribs. Autumn beef is served with a rich and meaty red wine sauce. It’s serious comfort food.
Instructions
-
Heat the oil over high heat in a large skillet (or use the slow cooking function of your slow cooker if any). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.
1 tablespoon oil, 4 Short rib beef
-
Add in the onion and fry for another 2 minutes, stirring.
1 onion
-
Add in the garlic and heat for a minute, then add in the red wine.
3 cloves of garlic, 240 ml (1 glass) red wine
-
Bring to a boil and let simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.
640 ml (2+ ¾ cups) beef axis, 1 teaspoon dried thyme, 1 tablespoon puree / tomato paste, 1 teaspoon sugar, 2 bay leaves, ¼ a teaspoon of salt, ¼ a teaspoon of pepper, 1 tablespoon Worcestershire sauce
-
Mix together and bring to a boil, then transfer to the clay pot. Place the lid on and cook on low for 6-8 hours.
-
To make the sauce, pour most of the cooking liquid from the slow cooker into a saucepan.
-
Heat the sauce over high heat until bubbling.
-
Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking – until the sauce thickens. You may not need all the corn starch. You are looking for a nice sauce of medium thickness.
2 tablespoons corn / cornflour, 5 tablespoons cold water
-
Turn off the slow cooker and place one short rib on top of a pile of puree. Pour over a little sauce, and repeat the operation with the other 3 short ribs.
Cream puree
✎ Comments
Yes – cook b Dutch oven Or a heavy-based pan with a lid at 140 C / 275F for 3-4 hours. Check every half hour or so in the last two hours of cooking and fill another axis if necessary. You will need to leave at least a few cups (480 ml) of cooking liquid at the end to prepare the sauce.
Can I get ahead?
Yes. After cooking, quickly cool in the cooking liquid (do this before preparing the sauce), then cover and refrigerate reheat in the pan (with the cooking liquid) with an oven lid at 160C / 320F for 30-40 minutes, until piped. Hot all the way. Reheating the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make a sauce after the meat has warmed up.
Can I freeze it?
Yes. Leftovers can be cooled quickly with any sauce leftovers, cover and freeze. Thaw overnight in the refrigerator, then reheat in a pan with an oven lid at 160 C / 320F for 30-40 minutes, until it is hot throughout. You may need to add a splash of hot water or stock so that the sauce does not dry out.
Can I make it gluten free?
Yes, this recipe is already gluten free if you use a gluten-free vintage. Also check your red wine brand and tomato paste / 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 tablespoon of balsamic vinegar).
Leftovers:
Use leftovers to make:
- fantastic Burritos (I heat the grated meat and sauce in a pan with a little chili sauce).
- It is also possible to prepare Meaty sandwiches Like this breast sandwich with garlic potatoes (I know it is not breast, but it will work just as well).
- Alternatively, heat the grated meat and sauce in a pan with a tablespoon of tomato paste, a box of chopped tomatoes and half a teaspoon of chili flakes for quick preparation. RagoThen mix it Cooked pasta And above it Parmesan.
..
The nutritional information is for one serving of this recipe and does not include a serving suggestion of mashed potatoes and green vegetables.
diet
Calories: 442JNFCarbohydrates: 11Pprotein: 35PFat: 22PSaturated fat: 8PCholesterol: 107Mgsodium: 1031Mgpotassium: 840MgSugar: 3Pvitamin: 20IUVitamin C: 3.7Mgcalcium: 39Mgiron: 5Mg
This entry was first published in May 2015. Updated in December 2018 and again in June 2022 with new photos, videos and tips.
Some of the links in this post may be affiliate links – meaning if you buy the product I get a small commission (at no extra cost to you). If you buy, then thank you! This is what helps us keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on a number of factors. For more information, see our Terms and Conditions.
🔪 Equipment
