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Braised Short Ribs with Gravy

3 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 1-1/2 hours

Makes

8 servings

Updated: Jun. 30, 2023
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Braised Short Ribs with Gravy
Braised Short Ribs with Gravy Recipe photo by Taste of Home
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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
  • 1 carton (32 ounces) reduced-sodium beef broth
  • 1 fresh rosemary sprig
  • 1 fresh oregano sprig
  • 1 bay leaf

Directions

  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. Discard herbs. If desired, skim fat and thicken cooking liquid for gravy.

Nutrition Facts

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