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

  • 1 dash 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. Heat the oven to 300 F.

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

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

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

  5. Sprinkle the short ribs with salt and pepper.

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

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

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

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

  10. Add the thyme sprigs.

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

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

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

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

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

  16. Add the 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 the gravy. Taste and adjust seasonings. 

  17. Serve the short ribs with the gravy and potatoes or noodles.