Braised Short Ribs with Gravy Recipe

5 3 3
Braised Short Ribs with Gravy Recipe
Braised Short Ribs with Gravy Recipe photo by Taste of Home
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Braised Short Ribs with Gravy Recipe

Read Reviews
5 3 3
Publisher Photo
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/2 hours

Ingredients

  • 4 pounds bone-in beef short ribs
  • 1 teaspoon pepper, divided
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1 cup dry red wine or reduced-sodium beef broth
  • 5 cups reduced-sodium beef broth, divided
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Directions

Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs.
Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs. Yield: 8 servings.
Originally published as Braised Short Ribs in Reminisce August/September 2009, p54

Nutritional Facts

1 serving.: 310 calories, 19g fat (7g saturated fat), 66mg cholesterol, 507mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 20g protein.

  • 4 pounds bone-in beef short ribs
  • 1 teaspoon pepper, divided
  • 1/2 teaspoon salt
  • 3 tablespoons canola oil
  • 3 celery ribs, chopped
  • 2 large carrots, chopped
  • 1 large yellow onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 garlic clove, minced
  • 1 cup dry red wine or reduced-sodium beef broth
  • 5 cups reduced-sodium beef broth, divided
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  1. Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
  2. Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs.
  3. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs. Yield: 8 servings.
Originally published as Braised Short Ribs in Reminisce August/September 2009, p54

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Reviews forBraised Short Ribs with Gravy

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dublinlab User ID: 1682119 244336
Reviewed Feb. 23, 2016

"Very good. I added 2 tbsp of tomato paste. I cooked it in the slow cooker, l would make this again. Janet. VFE"

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kasper2007 User ID: 1128832 165863
Reviewed Feb. 26, 2012

"I made this for a date & they loved it!"

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RobertaNY User ID: 196815 119968
Reviewed Jun. 16, 2010

"Tried this recipe, it is so delicious. It is very tasty and meat is so tender. I will definetly be making this again."

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