Savory Beef Short Ribs With Gravy
Tender beef short ribs served with a rich gravy offer a hearty and satisfying meal.
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Instructions
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Preheat oven to 300 F.
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Heat 1 1/2 tablespoons olive oil in a large Dutch oven over medium heat. Sauté onion until browned, then add carrots and celery, cooking for 5 minutes. Stir in garlic for 1 to 2 minutes; remove all vegetables and set aside.
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Season short ribs with salt and pepper. Add another 1 1/2 tablespoons olive oil to the pot over medium-high heat. Sear ribs until browned on all sides, then remove and set aside.
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Pour red wine into the pot and boil for 4 to 6 minutes until reduced by one-third. Add beef broth.
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Return short ribs to the broth and wine mixture, topping with the cooked vegetables and thyme sprigs. Cover the Dutch oven and bake for 3 hours, or until the meat is very tender.
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Remove meat and vegetables to a platter, keeping warm. Skim fat from the broth, reserving about 3 cups.
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In the Dutch oven, melt 5 tablespoons butter or reserved fat over medium-low heat. Stir in 1/3 cup flour and cook for 2 minutes.
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Gradually whisk in the reserved broth mixture, cooking until thickened. Optionally, add gravy browning sauce and adjust seasonings.
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Serve short ribs with the prepared gravy.