Easiest Way to Make Tasty Slow-braised beef short ribs and gravy

Slow-braised beef short ribs and gravy. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan.

Slow-braised beef short ribs and gravy To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. In an oven-safe Dutch oven, heat the olive oil over medium heat. Once shimmering, sear each side of the ribs, working in batches if necessary. You can cook Slow-braised beef short ribs and gravy using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Slow-braised beef short ribs and gravy

  1. You need 1 kg of boneless beef short ribs, trimmed.
  2. It’s 3 of large carrots, peeled, cut into thirds, then halved lengthwise.
  3. It’s 350 g of large button mushrooms, quartered.
  4. You need 2 tbsp of tomato paste.
  5. You need 1/2 cup of brandy.
  6. It’s 1 tbsp of all-purpose flour.
  7. Prepare 6 of fresh thyme sprigs.
  8. You need 1 of large onion, unpeeled and halved.
  9. It’s 4 of garlic cloves, whole and unpeeled.
  10. You need 4 cups of beef stock.
  11. It’s 1/2 of frozen sweet peas.

Place the seared ribs on a clean plate and set aside. To the now empty Dutch oven, cook the onions, until softened. Add in the garlic and heat through for a minute, then add in the red wine. Bring to the boil, then transfer to the crockpot.

Slow-braised beef short ribs and gravy instructions

  1. Add a splash of veg oil to a large pot on medium-high heat. Season the ribs with salt and pepper and sear them in the pot for 5 or 6 minutes until browned all over. Remove the ribs and set them aside..
  2. Add the carrots and mushrooms to the pot and let them cook for about 5 minutes until slightly softened and browned. Stir in the tomato paste and continue cooking another 2 minutes. If the bottom of the pot looks like it's about to burn, add a few tbsp cold water..
  3. Pour in the brandy and simmer for 2 to 3 minutes to allow the alcohol to cook off. Return the ribs to the pot and sprinkle in the flour. Give everything a toss to coat. Add the thyme sprigs, onion, and garlic cloves, and pour in the stock. There should be enough liquid to cover the meat about 3/4 of the way up, so adjust the amount of stock accordingly. Cover, and turn the heat down to low. Simmer for about 2 1/2 hours, or until the meat is tender, stirring occasionally..
  4. Remove the cover and pull out the ribs, carrots, and mushrooms. Be careful, especially with the carrots, because they'll be very soft. Pour the sauce through a strainer into a large pan on medium heat. Let reduce for about 5 minutes, then return the meat and veg, and add the peas. Warm everything through for a minute or so, then serve. Goes fantastic with a mound of buttery mashed potatoes..

The gravy has a rich and savory flavor with a just touch of sweetness – thanks to the addition of dark ale in the gravy – and the flavors are incredible. Although this recipe has a long cooking time – three and a half hours – it's actually very easy to make. And, this Beef Short Ribs Gravy can be made in advance and reheated just. More Slow Cooked Meals: Slow Cooker Savory Pot Roast – Tender and delicious pot roast made in a slow cooker/crockpot with boneless beef roast, carrots, and onion in savory gravy. This recipe is a super easy dinner packed with delicious flavors that scream comfort food.

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