Short Ribs in Gravy
Submitted by KAM
Slow-simmered beef short ribs braised with onions, green peppers, and celery until fork-tender, then smothered in a rich, thick homemade gravy. A comforting weeknight dinner that fills the kitchen with savory aromas.
YIELD
4 servingsPREP
15 minCOOK
120 minREADY
135 minThere is something deeply satisfying about a pot of short ribs bubbling away on the stove, filling your whole house with the smell of braised beef and vegetables. This old-school recipe takes four pounds of bone-in short ribs, simmers them low and slow with onions, green peppers, and celery, then builds a silky flour-thickened gravy right from the cooking liquid.
No fancy techniques here. Just patience, a heavy pot, and the kind of meal that makes everyone show up to the table on time.
Pro Tips
- Brown the ribs first before simmering for deeper, more complex flavor in the gravy. A quick sear in the pot adds caramelized richness.
- Skim the fat from the broth before making the gravy. Let the liquid settle for a few minutes and spoon off excess fat from the surface.
- Use cold water for the flour slurry to prevent lumps. Whisk the flour into cold water until smooth before adding it to the hot broth.
- Low and slow wins the race. Resist cranking the heat. A gentle simmer for the full 1.5 to 2 hours ensures the meat pulls cleanly from the bone.
Ingredients
Directions
1) Wash the short ribs and pat them dry with paper towels.
Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot.
Heat over medium-high heat until boiling.
Reduce the heat to simmering and simmer until the short ribs are tender, about 1½ to 2 hours.
Remove the short ribs to a bowl and keep warm.
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