*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 tha
