Directions
- 1Season short ribs with salt and pepper. Coat with flour and sear in a hot pan until golden brown (about 7 minutes). Set aside.
- 2Chop vegetables, add to slow cooker with garlic bulbs, tomato puree, salt, and pepper.
- 3Add red wine, beef stock, Worcestershire sauce, brown sugar, and bay leaves to the slow cooker.
- 4Place seared beef in the slow cooker and cook on medium heat for 7-8 hours.
- 5Remove beef, strain sauce, and return sauce to a saucepan. Add butter and cornflour mixture to thicken.
- 6Serve beef short ribs over creamy mashed potatoes, topped with rich red wine sauce and chopped chives.
Ingredients
- 3 beef short ribs
- 2 tbsp plain flour
- 1 onion
- 2 carrots
- 3 celery sticks
- 2 garlic bulbs
- 1 heaped tbsp tomato puree
- 1 tbsp brown sugar
- 2 bay leaves
- 3 /4 bottle red wine
- 450 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp butter
- 2 tbsp cornflour
- 200 ml cold water
- 1 serving creamy mashed potatoes
- 1 serving chopped chives
- 1 salt
- 1 pepper
- 1 olive oil
Equipment
slow cookerpanplatesaucepan
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