Recipes

Easy Slow-Cooker Beef Short Ribs with Rich Gravy and Veggie Mash

Beef short ribs come from the chuck, plate, or rib section and are wonderfully marbled, making them ideal for slow cooking until they’re tender and succulent. This recipe embraces the hands-off comfort of a slow cooker, paired with buttery mashed root vegetables and steamed greens, creating a hearty, complete family meal.

Ingredients (serves about 4–6):

• Beef Short Ribs & Gravy

  • 1.5 kg (3 lb) bone-in beef short ribs

  • Salt & freshly ground black pepper, to taste

  • 1 tablespoon cooking oil (e.g., vegetable or olive oil)

  • 1 large onion, sliced

  • 3 carrots, cut into chunks

  • 4 garlic cloves, minced

  • 2 cups beef broth

  • 2 tablespoons Worcestershire sauce

  • 1 sprig fresh rosemary (optional) 

• Mashed Root Vegetables

  • 500 g potatoes and/or sweet potatoes, peeled & chopped

  • 25 g butter (or dairy-free margarine)

  • 50 ml milk (or non-dairy milk), warmed

• Steamed Greens

  • 200 g broccoli or broccolini, trimmed

  • Pinch of salt

Instructions:

1. Prep & Sear
   Season ribs with salt and pepper. In a skillet over medium-high heat, warm the oil. Sear short ribs until browned on all sides, then transfer to a slow cooker.

2. Layer the Base
   In the same skillet, lightly sauté onion, carrots, and garlic for 2–3 minutes. Add this to the slow cooker. Pour in beef broth and Worcestershire sauce, and tuck in the rosemary sprig if using.

3. Slow-Cook
   Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the meat is tender enough to fall off the bone. 

4. Make the Mash
   Boil root vegetables until tender, drain, then mash with butter and warm milk until creamy.

5. Steam the Greens
   Steam broccoli until just tender, about 5 minutes, then season with a pinch of salt.

6. Assemble & Serve
   Place a generous scoop of mash on each plate, top with a short rib, and spoon over some gravy. Add steamed greens on the side.

Seasoning & Serving Method:

• Seasoning tip: Taste the gravy before serving and adjust salt or add a squeeze of Worcestershire for added richness.

• Serving suggestion: Sprinkle chopped fresh parsley or chives over the mash for a bright garnish. Crusty bread is a great addition for soaking up extra sauce.