Recipes
Slow‑Cooker Beef Short Ribs with Red Wine Gravy
These slow-cooked beef short ribs are the definition of comfort food — rich, hearty, and melt-in-your-mouth good. Let the slow cooker do the hard work while you kick back and get ready to tuck in.
Prep Time:
15mins
Cook Time:
4-5 hours (low) or 7-8 hours (high)
Servings:
4-6
1.5–2 kg bone‑in beef short ribs
1 Tbsp olive oil (or cooking oil)
Sea‑salt & freshly cracked black pepper, to season
1 large onion, peeled & sliced
5 garlic cloves, peeled & lightly smashed
1 cup (250 ml) dry red wine (Merlot or Pinot Noir work well)
500 ml Beef Bone Broth or Beef Stock
2 Tbsp Worcestershire sauce
1 Tbsp tomato purée
3–4 fresh thyme sprigs (or 1 tsp dried thyme)
2 large carrots, cut into thirds (optional)
2 Tbsp cornflour (cornstarch) mixed with 2 Tbsp cold water for thickening
Method
Prep & Season
Pat the ribs dry and season generously with salt and pepper.Sear for Flavour
Heat oil in a frying pan over medium-high heat. Brown the ribs on all sides until caramelised, then transfer to your slow cooker.Sauté & Deglaze
In the same pan, sauté onion and garlic for a couple of minutes. Add red wine to deglaze the pan, scraping up the browned bits. Pour everything into the slow cooker.Add Liquids & Aromatics
Add beef stock, Worcestershire sauce, tomato purée, thyme, and carrots (if using) to the slow cooker.Slow Cook
Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours) until the meat is tender and falling off the bone.Make the Gravy
Remove ribs and vegetables and set aside. Skim fat from the liquid. Pour the cooking liquid into a saucepan, bring to a simmer, and stir in cornflour slurry. Simmer until the gravy thickens.Serve
Serve ribs on creamy mash with steamed greens. Spoon over the rich gravy and enjoy.
