Braised Short Ribs with Gravy Recipe photo by Taste of Home
Braised Short Ribs with Gravy
TOTAL TIME: Prep: 30 min. Bake: 1-1/2 hours
YIELD: 8 servings.
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.—Susan Kinsella, East Falmouth, Massachusetts
Ingredients
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4 pounds bone-in beef short ribs
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1 teaspoon pepper, divided
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1/2 teaspoon salt
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3 tablespoons canola oil
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3 celery ribs, chopped
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2 large carrots, chopped
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1 large yellow onion, chopped
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1 medium sweet red pepper, chopped
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1 garlic clove, minced
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1 cup dry red wine or reduced-sodium beef broth
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5 cups reduced-sodium beef broth, divided
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1 fresh rosemary sprig
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1 fresh oregano sprig
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1 bay leaf
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2 tablespoons butter
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2 tablespoons all-purpose flour
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Warm mashed potatoes, optional
Directions
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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.
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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 and tent with foil. Discard herbs.
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3.
Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve gravy with ribs and if desired, mashed potatoes.
Nutrition Facts
1 serving.: 310 calories, 19g fat (7g saturated fat), 66mg cholesterol, 507mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 20g protein.
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