Beef Short Ribs With Tangy Onion Gravy Recipes

BRAISED SHORT RIBS WITH GRAVY

Steps:

• 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. , 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., 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 with ribs.

SAVORY BEEF SHORT RIBS WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F.
• In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
• Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
• Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
• Sprinkle short ribs with salt and pepper.
• Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
• Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
• Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
• Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
• Add thyme sprigs.
• Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
• Remove meat and vegetables to a platter with a slotted spoon; keep warm.
• Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
• In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
• Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
• Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
• Serve short ribs with gravy and potatoes or noodles.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY

Steps:

• For Beef:.
• Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
• Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
• For Gravy:.
• To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.