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Best Easy Braised Beef Short Ribs with Gravy Recipe

Name: Best Easy Braised Beef Short Ribs with Gravy Recipe
Total time: 240 min
Yield: 380 g
Ingredients: beef short ribs 4 lbs; yellow onion 2 pieces; carrot 2 pieces; celery stalk 2 pieces; garlic cloves 6 cloves; all-purpose flour 2 tbsp; unsalted butter 2 tbsp; olive oil 2 tbsp; dry red wine 1 cup; beef broth 3 cups; tomato paste 2 tbsp; bay leaf 2 pieces; fresh thyme sprigs 4 pieces; salt 2 tsp; black pepper 1 tsp

Fall-off-the-bone braised beef short ribs in a rich, velvety gravy are a special-occasion family dinner. This high protein, carnivore-worthy dish is luxuriously tender and deeply satisfying.

Cook 240 min Difficulty NORMAL 675 kcal

#high protein #carnivore #special occasion #comfort food

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Ingredients

Main ingredients

beef short ribs 4 lbs
yellow onion 2 pieces
carrot 2 pieces
celery stalk 2 pieces
garlic cloves 6 cloves
all-purpose flour 2 tbsp
unsalted butter 2 tbsp

Seasonings/Sauce

olive oil 2 tbsp
dry red wine 1 cup
beef broth 3 cups
tomato paste 2 tbsp
bay leaf 2 pieces
fresh thyme sprigs 4 pieces
salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 18 g 10%

Protein 40 g 24%

Fat 48 g 66%

Serving size 380g

Cooking steps

1

Preheat oven to 325°F. Pat beef short ribs dry and season generously with salt and black pepper.
2

Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches until deeply browned on all sides, about 4–5 minutes per batch. Remove and set aside.
3

Reduce heat to medium. Add butter, then onions, carrots, and celery; sauté until onions are soft and golden, 6–8 minutes. Stir in garlic and tomato paste and cook for 2 minutes until fragrant.
4

Sprinkle flour over vegetables and cook for 1–2 minutes, stirring constantly. Deglaze the pot with red wine, scraping up any browned bits, and simmer until wine is reduced by half.
5

Return short ribs to the pot. Add beef broth, bay leaves, and thyme sprigs. Bring to a gentle simmer, cover tightly, and braise in the oven for 2.5 to 3 hours until ribs are fork-tender.
6

Transfer short ribs to a plate. Strain the braising liquid and discard solids. Skim excess fat, then simmer the sauce uncovered on medium heat until thickened to a gravy consistency, 10–15 minutes.
7

Return short ribs to the pot with the gravy, warm through, and serve hot.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The central ingredient in this dish is beef short ribs. Their marbled texture and rich flavor are essential for the fall-off-the-bone tenderness and depth that define this braised recipe. They absorb the braising liquid, resulting in meaty, succulent bites.

Q. Which ingredient makes the gravy richly flavored?

Dry red wine and beef broth are the main contributors to the gravy's depth and velvety texture. Together with tomato paste and aromatic vegetables, they create a robust sauce that coats the tender short ribs beautifully.

Q. What are the most important steps for perfect braised short ribs?

For consistently tender short ribs, two points are vital: searing each side thoroughly to develop flavor, and slow-braising in a tightly covered Dutch oven at low heat (325°F) for at least 2.5 hours. Reducing the sauce after braising ensures a velvety gravy.

Q. How do I avoid dry or tough short ribs?

To prevent dryness, ensure you do not rush the braising time; ribs should cook low and slow (2.5–3 hours) in sufficient liquid. Also, always cover the pot tightly to trap moisture, and let the ribs rest in the hot gravy before serving.

Q. How many calories and protein are in each serving?

Each serving provides approximately 675 kcal, with 40g protein, 18g carbohydrates, and 48g fat. The protein-to-carb ratio favors those seeking a high protein, savory entrée.

Best Easy Braised Beef Short Ribs with Gravy Recipe

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