A little bit of effort is required to get these scrumptious, melt-in-your-mouth Beef Short Ribs & Gravy, but everything that’s worthwhile takes a little time 🙂
The ribs cook slowly in the oven to yield some of the most tender meat you will ever have. The gravy is made from the meat’s drippings, producing an incredible savory, smooth, and thick sauce that you will basically be drinking.
I was first introduced to this recipe by a “recluse” homesteading friend who did the long and slow version. She would butcher her own meat, grow her own herbs, even make her own tomato paste! Her family has lived on their homestead for 30+ years and mostly lived off the land. (I want to be like her someday!) She said that this recipe brought in neighbors from miles and miles away and the best memories were made when sharing this dish.
We’ve enjoyed these beef short ribs and gravy with mashed potatoes, rice, and even sandwiched between rolls!