Whether you’re a seasoned cook or a kitchen newbie, slow-cooked dishes bring rich, comforting flavours to the table with minimal effort. Today, we’re diving into a hearty recipe featuring tender beef short ribs, creamy mashed potatoes, and rich gravy—a meal that’s perfect for family dinners, gatherings, or even meal prep.
Serves: 4-6
Ingredients
For the Short Ribs:
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4-6 beef short ribs (approx. 2-3 kg)
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Salt and black pepper (to taste)
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2 tbsp olive oil
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2 medium onions, sliced
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3 garlic cloves, crushed
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2 carrots, diced
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2 celery stalks, diced
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2 tbsp tomato puree
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2 sprigs of fresh thyme
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2 bay leaves
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300ml red wine
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300ml beef stock
For the Mash:
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1.5 kg potatoes (Maris Piper or King Edward are ideal)
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100g butter
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100ml milk or cream
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Salt and pepper (to taste)
For the Gravy:
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2 tbsp butter
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2 tbsp plain flour
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Strained cooking liquid from the slow cooker
Method
1. Prepare the Short Ribs:
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Start by patting the ribs dry with a paper towel to ensure a good sear. Generously season each rib with salt and pepper on all sides.
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Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the ribs to the pan, leaving space between them. Sear for 2–3 minutes on each side until golden brown. Use tongs to turn the ribs, ensuring all sides are evenly seared. Set the ribs aside on a plate.
2. Set Up the Slow Cooker:
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Layer the sliced onions, crushed garlic, diced carrots, and celery at the bottom of your slow cooker. These vegetables will infuse the dish with incredible flavor.
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In a bowl, mix the tomato puree, thyme, bay leaves, red wine, and beef stock. Pour this braising liquid over the vegetables.
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Nestle the seared short ribs into the liquid, ensuring they are mostly submerged. Cover the slow cooker and set it to cook on low for 8 hours (or high for 4–5 hours).
3. Prepare the Mash:
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About 30 minutes before the ribs are done, peel and chop the potatoes into even chunks. Place them in a pot of salted water and bring to a boil.
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Cook the potatoes for 15–20 minutes or until fork-tender. Drain and return them to the pot.
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Add butter and milk (or cream) to the hot potatoes. Mash using a masher or ricer until smooth. Season with salt and pepper to taste. Keep warm until ready to serve.
4. Make the Gravy:
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Once the ribs are cooked, carefully remove them from the slow cooker and keep warm. Strain the liquid from the slow cooker into a saucepan, discarding the vegetables.
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Heat butter in the saucepan over medium heat. When melted, whisk in the flour to form a roux.
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Gradually add the strained cooking liquid, whisking constantly to avoid lumps. Simmer for 5–7 minutes until thickened. Taste and adjust seasoning as needed.
5. Assemble the Dish:
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Spoon a generous helping of mash onto each plate.
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Place a short rib (or two) on top of the mash. Ladle the rich gravy over the meat and potatoes for the ultimate comfort food experience.
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Garnish with a sprig of thyme or freshly chopped parsley for a finishing touch.
Tips for Success
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Searing is Key: Don’t skip the searing step—it adds depth and complexity to the flavour.
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Use Quality Ingredients: High-quality beef ribs and fresh vegetables will make all the difference.
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Experiment: Add a splash of Worcestershire sauce or a pinch of smoked paprika to the braising liquid for a unique twist.