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

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


  • 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
  • 4 cups reduced-sodium beef broth
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf

Nutritional Facts

1 serving.: 274 calories, 16g fat (5g saturated fat), 57mg cholesterol, 429mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 20g protein.


  1. Preheat oven to 325°. Sprinkle ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven, brown ribs in oil in batches. Remove and set aside.
  2. In the drippings, saute the celery, carrots, onion, red pepper and garlic until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
  3. Return ribs to the pan. Add broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil.
  4. Cover and bake 1-1/2 to 2 hours or until meat is tender. Remove ribs and keep warm. Discard herbs. Skim fat from pan juices; thicken if desired. Yield: 8 servings.
Originally published as Braised Short Ribs in Reminisce August/September 2009, p54

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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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"

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

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

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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