Savory Beef Short Ribs With Gravy

Braised beef short ribs

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Prep: 20 mins
Cook: 3 hrs 12 mins
Total: 3 hrs 32 mins
Servings: 4 to 8 servings
Nutrition Facts (per serving)
1061 Calories
77g Fat
9g Carbs
74g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 1061
% Daily Value*
Total Fat 77g 98%
Saturated Fat 34g 169%
Cholesterol 303mg 101%
Sodium 463mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 74g
Vitamin C 3mg 13%
Calcium 65mg 5%
Iron 8mg 47%
Potassium 883mg 19%
*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 tender, delicious short ribs just can't be beaten for a hearty, satisfying, and impressive meal. In this recipe, the beef short ribs are seared and then braised with a variety of vegetables. Serve them with the wonderful, rich gravy and mashed potatoes.

The number of servings depends on how meaty the short ribs are. Generally, count on about 1 pound per person. If short and very meaty, 1/2 to 3/4 pound per person should be sufficient.


  • 3 tablespoons olive oil, divided

  • 1 large onion, halved and sliced

  • 2 medium carrots, diced

  • 2 ribs celery, diced

  • 1 large garlic clove, minced

  • 2 cups dry red wine, such as cabernet or pinot noir

  • 1 1/2 cups beef broth

  • 4 to 5 pounds bone-in beef short ribs

  • Dash kosher salt

  • Freshly ground black pepper, to taste

  • 2 to 3 sprigs fresh thyme, or 1 teaspoon dried thyme leaf

For the Gravy:

  • 5 tablespoons butter, or skimmed fat from the broth

  • 1/3 cup all-purpose flour

  • 1/2 to 1 teaspoon gravy browning sauce, optional

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 300 F.

  3. In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.

  4. Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.

  5. Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside. 

  6. Sprinkle short ribs with salt and pepper.

  7. Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.

  8. Add short ribs and sear, turning, until browned on all sides. Remove short ribs and set aside.

  9. Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.  

  10. Arrange short ribs in broth and wine mixture and top with the cooked vegetables.

  11. Add thyme sprigs.

  12. Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone. 

  13. Remove meat and vegetables to a platter with a slotted spoon; keep warm. 

  14. Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth. 

  15. In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.

  16. Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.

  17. Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings. 

  18. Serve short ribs with gravy and potatoes or noodles.