Beef Short Ribs with Tangy Onion Gravy

Beef short ribs recipe
Chloe Crespi Photography/ Getty Images
  • Total: 2 hrs 20 mins
  • Prep: 10 mins
  • Cook: 2 hrs 10 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
1014 Calories
72g Fat
25g Carbs
66g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 1014
% Daily Value*
Total Fat 72g 92%
Saturated Fat 31g 153%
Cholesterol 235mg 78%
Sodium 502mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 9%
Protein 66g
Calcium 94mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.



  • 3 to 4 pounds beef short ribs
  • 1 tablespoon vegetable oil
  • 1 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon pepper (or to taste)
  • 2 cups onions (sliced, divided)
  • 1/2 cup beef stock (plus more for the gravy)
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons vinegar

Steps to Make It

  1. Trim the short ribs; remove excess visible fat.

  2. Heat the oil in a Dutch oven medium-high heat. Add the short ribs and sear, turning to brown all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.

  3. Add 1 cup sliced onions and 1/2 cup of beef stock.

  4. Cover the pan and reduce the heat to low. Simmer the short ribs until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water or stock if needed.

  5. Transfer the short ribs to heated platter; keep hot.

  6. Pour the pan juices into a 2-cup measure or fat separator. Skim off fat and return 2 tablespoons of the fat to the pan. 

  7. Add enough stock (or water) to the remaining juices to measure 2 cups. Set aside.

  8. Cook and stir the sugar into the reserved fat and cook over medium heat until lightly browned. Add the remaining 1 cup of onions and cook for about 5 to 7 minutes, stirring constantly, or until the onions are translucent and lightly browned. Stir the flour into the onions and cook, stirring, for 2 minutes.

  9. Add in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until the gravy mixture is thick and bubbling.

  10. Season to taste with salt and pepper; serve the gravy with the short ribs.


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