Ingredients
For the beef and vegetables
-
Beef short ribs — 1.5–2 kg
-
Canned mixed vegetables — 1 can (400–425 g), including carrots, peas, corn, and potatoes
-
Onion — 1 large, chopped
-
Garlic — 4 cloves, minced
-
Beef broth — 1 cup (240 ml)
-
Tomato sauce — 1 can (400 g)
-
Tomato paste — 2 tablespoons
-
Worcestershire sauce — 1 tablespoon
-
Olive oil — 1 tablespoon (optional, for browning)
Seasonings (Q/S — quantity to suit taste)
-
Salt — 1–1½ teaspoons, adjusted to taste
-
Black pepper — ½ teaspoon
-
Paprika — 1 teaspoon
-
Dried thyme — 1 teaspoon
-
Dried rosemary — ½ teaspoon
-
Onion powder — 1 teaspoon
-
Garlic powder — ½ teaspoon
-
Bay leaf — 1, optional
Optional thickener
-
Cornstarch — 1–2 tablespoons
-
Cold water — 2 tablespoons
Detailed method
1. Prepare the beef: Pat the short ribs dry with paper towels. Trim excessive surface fat. Season all sides with salt, black pepper, paprika, thyme, rosemary, onion powder, and garlic powder.
2. Brown the ribs (optional): Heat olive oil in a large skillet over medium-high heat. Brown the ribs for 2–3 minutes per side. This adds a richer flavor, but you can skip this step if you prefer a quick slow-cooker recipe.
3. Prepare the sauce: In a bowl, mix the tomato sauce, tomato paste, beef broth, Worcestershire sauce, and minced garlic until combined.
4. Load the slow cooker: Place the chopped onion at the bottom of the slow cooker. Arrange the beef ribs on top. Pour the sauce mixture over the meat and add the bay leaf, if using.
5. Add the vegetables: Drain the canned mixed vegetables and add them to the slow cooker. For firmer vegetables, add them during the last 1–2 hours of cooking instead.
6. Cook slowly: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and pulls away from the bone easily. Cooking time depends on the size and thickness of the ribs and the appliance.
7. Check the seasoning: Remove the bay leaf. Taste the sauce and adjust the salt, pepper, and seasonings as needed.
8. Thicken the gravy (optional): Mix cornstarch with cold water until smooth. Stir it into the cooking liquid. Cover and cook on HIGH for another 10–15 minutes, until the sauce thickens.
9. Serve: Spoon the beef, vegetables, and rich tomato gravy onto plates. Serve with rice, mashed potatoes, or crusty bread.
Nut information and allergen details
-
Nuts required: None.
-
Peanuts and tree nuts: Not included in the recipe.
-
Check packaged ingredients: Review the labels on canned vegetables, tomato sauce, beef broth, Worcestershire sauce, and seasonings for nut ingredients and cross-contact warnings.
-
Other possible allergens: Worcestershire sauce may contain fish (anchovies); some sauces or broths may contain soy, wheat, or other allergens.
-
For nut allergies: Choose products verified as suitable for the person’s allergy, and use clean utensils and equipment to prevent cross-contact.
Storage and food safety
-
Refrigerate leftovers within 2 hours in shallow, airtight containers.
-
Store in the refrigerator at or below 4°C and consume within 3–4 days.
-
Reheat leftovers to 74°C throughout.
-
Do not use frozen beef ribs directly in a slow cooker; thaw them safely in the refrigerator first.
Q/S tip: For a richer, thicker gravy, reduce the broth to ¾ cup. For a thinner stew, add another ½ cup of beef broth. Adjust salt carefully because canned vegetables and commercial broths may already contain sodium.