Savory Beef Short Ribs & Gravy: A Comforting Delight

Ingredients

• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 4 medium carrots, chopped
• 2 sticks celery, chopped
• 4 cups beef broth (low sodium)
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon black pepper
• 1 tablespoon cornstarch (optional for thickening)
• 2 tablespoons chopped fresh parsley (for garnish)
• to taste salt

Instructions

1. Preheat your oven to 300°F (150°C).
2. In a large, oven-safe Dutch oven, heat the olive oil over medium-high heat. Pat the short ribs dry and season them generously with salt and black pepper. Sear the ribs in batches, browning them on all sides for about 3-4 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the chopped onion, carrots, and celery. Sauté until they begin to soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the tomato paste and Worcestershire sauce to the vegetable mixture, stirring well to combine. Cook for another 2 minutes.
5. Pour in the beef broth and add the dried thyme, bringing the mixture to a simmer.
6. Carefully place the seared short ribs back into the pot, ensuring they are submerged in the broth and surrounded by vegetables.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until they are incredibly tender and the meat is easily falling off the bone.
8. Once the ribs are done, remove the pot from the oven. Take out the ribs and set them aside. If you want a thicker gravy, mix the cornstarch with 2 tablespoons of water, then stir it into the hot broth and simmer for a few minutes until thickened. Adjust seasoning with salt if needed.
9. Place the short ribs on a serving platter and pour the rich gravy over the top. Garnish with chopped parsley for a fresh touch.