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

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

Directions

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 and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven.
Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender.
Remove ribs and keep warm. Discard spice bag. Skim fat from pan juices; thicken if desired. 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
  • 4 cups reduced-sodium beef broth
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf
  1. 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 and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven.
  4. Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender.
  5. Remove ribs and keep warm. Discard spice bag. Skim fat from pan juices; thicken if desired. 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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