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Savory Beef Short Ribs with Gravy

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Savory Braised Short Ribs

Savory Braised Short Ribs

Diana Rattray

 These tender, delicious short ribs just can't be beat for a hearty, satisfying, and impressive meal. In this recipe, the short ribs are seared then braised with a variety of vegetables. Serve them with the wonderful, rich gravy and mashed potatoes.

The number of servings depends on how meaty the short ribs are. Generally, count on about 1 pound per person. If short and very meaty, 1/2 to 3/4 pound per person should be sufficient.

Prep Time: 20 minutes

Cook Time: 3 hours, 12 minutes

Total Time: 3 hours, 32 minutes

Yield: Serves 4 to 6

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 large onion, halved, sliced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large clove garlic, minced
  • 2 cups dry red wine, such as a cabernet or pinot noir
  • 1 1/2 cups beef broth
  • 4 to 5 pounds beef short ribs, bone-in
  • salt and pepper
  • several thyme sprigs or 1 teaspoon dried leaf thyme
  • Gravy
  • 5 tablespoons butter or skimmed fat from the broth
  • 1/3 cup all-purpose flour
  •  
  •  

Preparation:

 

Heat the oven to 300° F.

In a large Dutch oven over medium heat, heat 1 1/2 tablespoons of the olive oil. Add the onion and cook, stirring frequently, until browned. Add the carrots and celery and cook, stirring frequently, for about 5 minutes. Add the garlic and cook, stirring, for 1 to 2 minutes longer. Remove the vegetables to a plate and set aside. 

Sprinkle the short ribs with salt and pepper.

Add the remaining 1 1/2 tablespoons of olive oil to the pot and increase to medium-high. Add the short ribs and sear, turning, until browned on all sides. Remove the short ribs and set aside. Add the red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add the beef broth to the pot.  Arrange the short ribs in the broth and wine mixture and top with the cooked vegetables. Add the thyme sprigs.

Cover and move the Dutch oven to the preheated oven. Cook for 3 hours, or until the meat is very tender, almost falling off the bone. 

Remove the meat and vegetables to a platter with a slotted spoon; keep warm. 

Skim the fat from the broth. Reserve the fat if you will be using it to make the gravy. You will have about 3 cups of broth. 

In the Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat. Add the 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes. Add the broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet to darken the gravy. Taste and adjust seasonings. 

Serve the short ribs with the gravy and potatoes or noodles.

Serves 4 to 6.

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