|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 71g||91%|
|Saturated Fat 31g||153%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 10g|
|Vitamin C 4mg||20%|
|*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.|
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 freshly ground black pepper, or to taste
2 cups sliced onions, divided
1/2 cup beef stock, plus more for the gravy
3 tablespoons sugar
3 tablespoons all-purpose flour
2 tablespoons vinegar
Trim the short ribs; remove excess visible fat.
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.
Add 1 cup sliced onions and 1/2 cup of beef stock.
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.
Transfer the short ribs to heated platter; keep hot.
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.
Add enough stock (or water) to the remaining juices to measure 2 cups. Set aside.
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.
Add in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until the gravy mixture is thick and bubbling.
Season to taste with salt and pepper; serve the gravy with the short ribs.