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Braised Short Ribs with Gravy

 Braised Short Ribs with Gravy
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
8 ServingsPrep: 30 min. Bake: 1-1/2 hours


  • 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


  • 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.
  • 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.
  • Return ribs to the pan. Add broth, rosemary, oregano, bay leaf and

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Braised Short Ribs with Gravy (continued)

Directions (continued)

  • remaining pepper; bring to a boil.
  • 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.
Nutritional Facts: 1/2 pound with about 3/4 cup pan juices and vegetables equals 274 calories, 16 g fat (5 g saturated fat), 57 mg cholesterol, 429 mg sodium, 6 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.