Ingredients :
Ribs (short):
1 tablespoon of oil
4 beef short ribs (meaty)
1 peeled and sliced onion
3 garlic cloves peeled and chopped garlic
1 mug (240ml) the color of red wine
2 3/4 cup (640ml) For gluten-free, use gluten-free stock or vegetable bouillon (water + 3 beef stock cubes is fine).
1 tsp thyme, dry
1 tbsp tomato puree/paste – gluten-free by default, but double-check if necessary
1 teaspoon of sugar
1/4 tsp salt
1/4 tsp salt
1 tblsp Worcestershire sauce (optional)
To make the gravy:
2 tbsp cornflour/cornstarch
5 tbsp water (cool)
How to Serve:
Mashed potatoes with cream
Vegetables (green)
Derictionts :
In a huge griddle (or the bowl of your simmering pot assuming it’s resistant to fire like mine – see here), heat the oil on high. Brown the short ribs on all sides in a skillet.This ought to take something like ten minutes.. Cook, mixing continually, for an additional 2 minutes in the wake of adding the onion.Add the garlic and cook briefly prior to adding the red wine. Heat to the point of boiling, then, at that point, diminish to a low intensity and keep on cooking for 3 to 4 minutes prior to adding the remainder of the short rib fixings. Heat to the point of boiling prior to moving to a stewing pot. Cook on low for 6-8 hours with the cover on.Make your crushed potato when the ribs are nearly done.and cook the green veg.Pour most of the cooking fluid from the sluggish cooker into a pot to make the sauce. Intensity to a high temperature. To thicken the sauce, whisk together the cornstarch and water, then, at that point, delicately empty the blend into the cooking fluid while whisking constantly.It’s conceivable that you will not need the entirety of the cornstarch.. A decent sauce with a medium-thick consistency is the thing you’re pursuing.Eliminate one short rib from the sluggish cooker and set it on top of a hill of squash. Rehash with the excess three short ribs and a little sauce.Present with extra sauce and green vegetables.
Enjoy!
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