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Beef Short Ribs with Tangy Onion Gravy

User Rating 5 Star Rating (1 Review)


beef short ribs
Photo: Diana Rattray
A tangy sweet and sour onion gravy adds flavor to these melt-in-your-mouth beef short ribs. The short ribs are braised to perfection on the stove top.


  • 3 to 4 pounds beef short ribs, cut in serving-size pieces
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups sliced onions
  • 1/2 cup water
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons vinegar
  • salt and pepper to taste


Trim ribs of excess visible fat.

In a Dutch oven brown ribs on all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup sliced onions and 1/2 cup water.

Cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed.

Transfer ribs to heated platter; keep hot.

Pour pan juices into a 2-cup measure. Skim off fat and return 2 tablespoons of the fat to pan. Add water or broth to juices to measure 2 cups. Set aside.

Cook and stir sugar into reserved fat until browned. Add remaining 2 cups of onions; cook, stirring constantly, until onions are tender. Blend in flour and cook, stirring, for 2 minutes.

Stir in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until mixture is thickened and bubbling. Season to taste with salt and pepper; serve with the hot ribs.

Serves 6.


See Also

Slow Cooker Boneless Beef Short Ribs

Red Wine Braised Short Ribs Recipe

Barbecue Beef Short Ribs


User Reviews

Reviews for this section have been closed.

 5 out of 5
Great BasicRecipe for Short Ribs, Member gigi1213

THANK YOU, THANKYOU,THANK YOU, Diane for that great basic, and simply delicious recipe for Short Ribs. I'll be using it for the first time today, but I know it will be a hit because the ingredients blends so well together. I trust that I will be using it again and again it will be part of my collected recipes. Thanks again. Ronda

17 out of 26 people found this helpful.

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