PERFECT Tender, Flavourful Beef Short Ribs!
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- เผยแพร่เมื่อ 22 ก.ย. 2024
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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: www.kitchensan...
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
Whenever I search for a recipe, it is a beam of light when I see you’ve produced what I need. I last cooked the shredded Chinese beef and that was sensational. The main point of your recipes is the keep it simple approach which really works! Thank you!
This is a great recipe. I'd also love to make a BBQ version. If actually barbecuing them, I marinade for up to 3 days, then slow cook pretty much as you do, then take out and cool in fridge overnight. Then finally on the barbecue (preferably wood) to colour, warm up and to bathe in the smoke.
Made this tonight. So good. Thanks for the recipe!
Morning Nikki, that is perfection cooking on the plate. Those veggies look so nice ooo, it's all just super lovely. The colours and the beef looks super rich. Thank you, so enjoyable. Kind regards.
Just finished eating this after cooking for 6hrs. Amazing
Thank you
Oh my word Nicky, much needed comfort food. We are freezing over here. Take care, much love from South Africa
I have cooked this recipe twice for large party and was amazing, everyone loved it . Thank you
Oh wow. This is so good.
Nicki this looks amazing and I can't wait to try it. I'd love to see a video of the cooking equipment you use and recommend - any chance of that?
I just love all your recipes. For me, you are the best cook.
Wow this looks amazing! The meat is so tender, thanks for sharing this recipe, love from Singapore! ☺️☺️
My pleasure 😊
Oh Nicki it smells gorgeous😋
Arggg so much drooool 🤤 that looks beautiful 🤩
Thank you 😋
Oooooh!!! Yes..... I'll be having a go at this.
Beautiful presentation with clear instructions Good explanation,Thanks for sharing a really delicious dish
Just found your channel, the recipes look great, simple and tasty and your videos are concise and to the point. Perfect!
I follow you on Twitter and on here and i love your content.You have taught me almost everything i know about cooking.Me and my family love you.I only started cooking in lockdown and found you then so i am your number one fan
Thats awesome! Thank you so much!
@@Kitchensanctuary You're welcome.
I take the beef out of the pan once it has been slow cooked and then reduce the liquid to a Jus, very nice method as is this method and looks equally yummy
This looks awesome, I’m going to make this on the weekend.
Oh wow very best recipe
Looks delicous! Thank you for the video!
I love long cooked dishes like this. No slow cooker so would be stove top and oven for me.
This recipe has reminded me I have a lump of oxtail in the freezer 😋 Four hours of cooking but well worth the effort
Ooooooooohhhhhh....absolutely stunning and a thumbnail to rival your Tuscan chicken 😍😍😍
I agree 😍 that Tuscan chicken thumbnail makes me drool every time
I use a tagine instead of a slow cooker - works fine. I love cooking slow meat and Biryani in it. Looking forward to trying out this recipe.
This looks awesome
Yummy 😋 I’m definitely trying this !! Thank you ! ✨✨✨✨
Well done, I really enjoy what you do, Keep up the Good Work!!!
Looking fantastic Nicki 😍
Thank you
Looks amazing, Nicky! New hair looks cool too.
Looks really good
It’s winter in Australia, keep up the good work
This looks so delicious! Also I need to upgrade my slow cooker to one of those crock pots!
I love it!
@@KitchensanctuaryI’m trying your recipe today. I need to upgrade my slow cooker too. Which one is this?
Looks bloody lovely😊❤️🇬🇧
Nicki everything you cook, looks and from what I've tried, tastes truly amazing. You are my go to for good straight forwardly explained recipes.
Thank you so much for what you post and the time you and Chris must take to prepare each video.
Ps just found your homemade pasta recipe, never knew it was so doable. Bless you
My wife and I have decided if we have another kid it'll be Nick or Nicky. Another simply, brilliant, yummy recipario.
Looks delicious - wish I could afford short ribs!
I would so love this, unfortunately my husband hates anything on the bone as he doesn’t like to ‘fight’ for his food. One good thing about him hating stuff on the bone we don’t fight over the legs and thighs of a chicken as he’ll only eat the breast so my son and I share the legs/thighs and the skin. I will try this recipe though and share it with my son.
You can always cook short ribs and take the meat off the bone (it is so soft), before serving. It's so easy and great for people who don't want the bone on their plate.
Fantastic recipe there I give you 100 points. Very well done 😊
Follow this recipe, but replace the red wine with Marsala wine. Put in some mushrooms (sliced baby bellas) and grape tomatoes to cook with the meat. After it's done cooking, add a half cup of whipping cream and simmer for a few minutes, then add cooked tortellini and serve. You don't need to make a gravy, it's already formed Marsala sauce in the pot with the cream.
Olive Garden used to call it "braised beef and tortellini". Goes great with sour dough garlic bread toast and roasted potatoes and carrots.
Nicky that looks gorgeous 😋😋😋
Thank you 😋
I'm cooking in a pot the oven at 325. Should turn out about the same I hope. Sure smells delicious..seems like any time I cook with wine it's a mega hit. Thanks for the recipe!
please lemme know how it turned out. I may have to substitute a cooker for a dutch oven
Where do you get your short ribs from? my husband would love this! ❤
Most butchers have short ribs. Some supermarkets - Waitrose in the UK - has them too. I get mine from the butcher.
This looks so tasty 😋
Nice, I switch the red wine with brown ale.
What is the model of Crockpot you have here?
Can I come over for dinner 😋👍
You’re lucky, I can’t get short ribs in my area ☹️
Could you tell me what make your searing slow cooker is please it would be ideal for a lot of things I cook including your recipes of course the slow cooked sticky pork recipe is so good a fab way to prepare the pork for a few different things. Great channel compared to a lot of the stuff out there.. Thanks..
Looks very yummy. What do you think about cooking beef short ribs in a pressure cooker for say an hour?
Can't wait to try this!! Just wondering, would it work if I left it on low for 10 hours so I can put it on before work?
What type of red wine would use ?
Can I use my Instant Pot instead?
Yes, you definitely can. I use my Instant Pot 11-in-1 Multicooker for beef short ribs. It slow-cooks splendidly among other things.
Can you tell me what colour oil or stain is on your scaffold board shelves 😊 sorry none food related but they look good as your food 👍
Dear Nicky, I'm about to pre-order your new book, but just discovered you had already published "Seriously Good Salads" and I'd love 😍 this one too but cannot find one anywhere in the UK 🥺 Will you be republishing this one please? 🙏
Hi Nicki, apologies if I've already asked this question. Would this work with long ribs? I saw some really meaty ones in the butchers today and bought 2. I asked him to cut them in half. X
Can I know why you dont cut it smaller? Any particular reasons?
Anyone know if you can sub a dutch oven? If so how long/hot?
what kind of crock-pot do you have :)?
This looks amazing ! What brand is your slowcooker
That's a Crockpot 5 in 1 multi cooker, awesome bit of kit.
wondering if it tastes like bolognese？
I love your work! But Beef Ribs in the summer months? A bit more of a cosy but heavy winter meal. Anyway, keep up the good work!
I know what you mean but using the slow cooker is a good way of keeping the kitchen cool as you don't need to use the hob or oven. 😊. Thanks for watching, so glad you like our recipe videos.
I suspect many of her followers are in the southern hemisphere. They are going into winter now. This would be a great recipe for a cold winter evening.
@@Kitchensanctuary You're welcome because you are awesome!
It's not just a case of keeping the kitchen cool, it's about bulky food in summer. Come on, do something lighter for your UK subscribers.
UK summmer usually means 2 weeks heatwave then back to the usual ☔️ ☁️ 💨 after. Happy to eat this meal all year round 👏🤩 thank you for the recipe! 🤗
Hi what slow cooker do you use ?
Can I do this in a Dutch oven? I don't have a slow cooker.
of course. 2/3 hours at 180c with the lid on.
Not one to blow my own trumpet but that's not far from my beef ribs. Although I have to say "my god you now how to get the juices flowing" I'll be makin them bad boys this weekend, well done m'lady
Wow this look beaut. But my boring girlfriend will probably say “ehhh i don’t like red wine” sooo can you just use the beef stock?
Cornstarch and corn flour have different appearances, textures, and purposes.
Oh my god.....that's all I have to say
Ha ha
Right I’m ordering a bloody slow cooker
It must be good because I don’t think I’ve ever seen you lick your fingers. I’ll make this for my daughter when I head back to the UK. Hopefully samphire will still be found for a green side
Thanks for adding standard measurements to your recipes. Converting from metric is a bother.
So greasy
I take the beef out of the pan once it has been slow cooked and then reduce the liquid to a Jus, very nice method as is this method and looks equally yummy