Beef Short Ribs & Gravy

When it comes to comfort food, few dishes can rival the rich and hearty goodness of beef short ribs and gravy. This delectable meal is not only a feast for the palate but also a warm hug for the soul. The tender, melt-in-your-mouth meat paired with a luscious, savory gravy makes it a perfect centerpiece for family gatherings and special occasions. Whether it’s a cozy Sunday dinner or a festive holiday feast, beef short ribs are sure to impress your guests and leave them asking for seconds.

Indulge in the ultimate comfort food with our savory beef short ribs and gravy recipe! This melt-in-your-mouth dish features tender short ribs braised to perfection, paired with a rich, flavorful gravy that will have everyone coming back for seconds. Perfect for family gatherings or cozy dinners, this recipe is easy to follow and promises delicious results. Click through for step-by-step instructions and elevate your next meal with this comforting delight!

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Ingredients

4 lbs beef short ribs

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 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)

Salt to taste

Instructions

Preheat your oven to 300°F (150°C).

Sear the Ribs: 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.

Sauté the Vegetables: 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.

Build the Base: Add the tomato paste and Worcestershire sauce to the vegetable mixture, stirring well to combine. Cook for another 2 minutes.

Combine with Broth: Pour in the beef broth and add the dried thyme, bringing the mixture to a simmer.

Return the Ribs: Carefully place the seared short ribs back into the pot, ensuring they are submerged in the broth and surrounded by vegetables.

Braise: 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.

Make the Gravy: 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.

Serve: Place the short ribs on a serving platter and pour the rich gravy over the top. Garnish with chopped parsley for a fresh touch.

Prep Time: 15 minutes | Total Time: 3 hours 15 minutes | Servings: 6

- Presentation Tips: Serve the short ribs over creamy mashed potatoes or polenta, with extra gravy dripping over the sides. Add a sprig of fresh parsley on top for a burst of color!