Beef Short Ribs with Tangy Onion Gravy

Beef short ribs recipe
Chloe Crespi Photography/ Getty Images
  • 2 hrs 20 mins
  • Prep: 10 mins,
  • Cook: 2 hrs 10 mins
  • Yield: 6 Servings

These easy short ribs are simmered to perfection. The liquids are used to make a delicious onion gravy.

A tangy sweet and sour onion gravy adds flavor to these melt-in-your-mouth beef short ribs. The short ribs are braised to perfection on the stove top.

See Also
Savory Beef Short Ribs with Gravy

What You'll Need

  • 3 to 4 pounds beef short ribs
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups sliced onions
  • 1/2 cup water or beef stock
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons vinegar
  • salt and pepper to taste

How to Make It

  1. Trim ribs of excess visible fat.
  2. In a Dutch oven brown ribs on all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper. Add 1 cup sliced onions and 1/2 cup water.
  3. Cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed.
  4. Transfer ribs to heated platter; keep hot.
  5. Pour the pan juices into a 2-cup measure. Skim off fat and return 2 tablespoons of the fat to the pan. Add water or broth to juices to measure 2 cups. Set aside.
  1. Cook and stir sugar into reserved fat until browned. Add remaining 2 cups of onions; cook, stirring constantly until the onions are tender. Blend in flour and cook, stirring, for 2 minutes.
  2. Stir in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until mixture is thickened and bubbling. Season to taste with salt and pepper; serve with the hot ribs.

Serves 6.

See Also

Slow Cooker Boneless Beef Short Ribs

Red Wine Braised Short Ribs Recipe

Barbecue Beef Short Ribs

Nutritional Guidelines (per serving)
Calories 1014
Total Fat 72 g
Saturated Fat 31 g
Unsaturated Fat 34 g
Cholesterol 235 mg
Sodium 502 mg
Carbohydrates 25 g
Dietary Fiber 3 g
Protein 66 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)