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Braised Short Ribs with Gravy Recipe

Braised Short Ribs with Gravy Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Braised 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"

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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Wine Pairings

Full-Bodied Red Wine

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