Crockpot Beef Short Ribs

Prep Time

20 Minutes

Cook Time

8 Hours
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Total Time

8 hrs 20 min

Servings

4 people

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Longhorn Beef Short Ribs-Recipe
Longhorn Beef Short Ribs-Crockpot Recipe

Ingredients

Short Ribs

1 tbsp of grass-fed tallow or olive oil
4 Longhorn beef short ribs
1 onion peeled and chopped
3 cloves garlic peeled and minced
1 cup red wine
2 ¾ cups beef bone broth or beef stock
1 tsp dried thyme
1 tbsp tomato 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 potatoes
Green vegetables

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Short Ribs

Bones
(for Bone Broth or Beef Stock)

Instructions

Short Ribs

  1. Heat the tallow or oil on high in a large frying pan. 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.

Gravy

  1. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
  2. Heat the sauce over a high heat until bubbling.
  3. 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.

To Serve

  1. 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.
  2. Serve with a side of steamed green vegetables.