These melt-in-your-mouth beef short ribs are served with delicious gravy for a fabulous meal. Serve with garlic mashed potatoes and your favorite vegetables.
Prep Time 15min
Cook Time 30min
- 3 pounds beef short ribs or substitute with Chuck Roast
1/3 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup coarsely chopped onion
8 ounces mushrooms, sliced
1/2 cup red wine, such as cabernet or pinot noir
1 cup beef broth
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons water
- Gather ingredients and trim fat from the short ribs.
- Combine the flour, salt, and freshly ground black pepper in a wide shallow plate. Mix well
- Dredge the beef pieces with the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides.
- Transfer the ribs to the slow cooker.
- Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened.
- Add the wine and scrape up browned bits.
- Continue cooking, stirring, for about 2 more minutes, until the wine is reduced by half.
- Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute.
- Pour the wine and broth mixture over the ribs in the slow cooker.
- Cover and cook on low for 7 to 9 hours or until the beef is very tender.
- Remove the beef and vegetables to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat.
- Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
- Combine the cornstarch with about 2 tablespoons of cold water.
- Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
- Serve the short ribs with the gravy.