Beef Short Ribs with Rich Gravy

*Ingredients :
+Ribs (short):
°1 t oil
°4 beef ribs (meaty)
°1 onion peel & slice
°3 garlic peeled & minced
°1 cup (240 ml) red wine color
°2 3/4 cups (640 ml) For gluten-free, use gluten-free broth or vegetable broth (water + 3 beef bouillon cubes are enough).

°1 teaspoon thyme, dry
°1 tbsp tomato puree/paste – gluten-free by default, but recheck if needed
°1 teaspoon of sugar
°1/4 tsp salt
°1/4 tsp salt
°1 tablespoon Worcestershire sauce (optional)
+To make the sauce:
°2 tablespoons cornstarch/maizena
°5 tablespoons of water (fresh)
*How to serve:
Mashed potatoes with cream
Green vegetables)

*Methods :
In a huge griddle (or the bowl of your slow cooker assuming it’s fireproof like mine – see here), heat the oil over high heat. Brown short ribs on all sides in  skillet. This should take about ten minutes. Cook, stirring constantly, for an additional 2 minutes after adding the onion. Adding garlic also cook briefly before adding wine red. Heat until boiling then, at that point, reduce heat to low and continue cooking 3 to 4 minutes before adding the rest of the short rib fixings. Heat until boiling before transferring to a pot. Cook over low heat for 6 to 8 hours with the lid on. Prepare your mashed potato when the ribs are almost done. And cook the green vegetables. Pour most of the cooking liquid from the slow cooker into a saucepan to make the sauce. Intensity at high temperature. To thicken the sauce, whisk together the cornstarch and water, then at this point gently scoop the mixture into the cooking liquid, whisking constantly. -Thick consistency is the thing you are looking for. Removing short rib from slow cooker also placing it on top of  hill of squash. Remix with the three excess short ribs and a little sauce. Present with extra sauce and green vegetables.

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