Beef Short Ribs & Gravy are beef ribs seared, then slowly cooked in the oven until perfectly tender, complemented with a flavorful and hearty gravy. Serve these over a pile of mashed potatoes and watch everyone lick their plates when done! Seriously, the beef and gravy are that good! I also have Crockpot Braised Short Ribs you may want to try!
Ingredients & Substitutions
Beef Short Ribs: Beef short ribs are a good cut of meat for braising because of the connective tissue and marbling that breaks down and becomes tender. Braising is a method where you sear the meat. Then, the meat is slowly cooked in a liquid for a flavorful and melt-in-your-mouth cut of meat. I used 2 pounds of short ribs for this recipe.
Beer: Look for dark ale or stout beer to add complexity to the braising liquid. If you don’t have any beer on hand, you could substitute beef broth, or beef stock, or try it with dry red wine.
Herbs: Fresh thyme, fresh parsley, and fresh rosemary are all added to the liquid enhancing the overall fragrance and taste. If using dried herbs, use about a third of the amount as fresh (about 2/3 teaspoon of dried to start in this recipe).
Beef Broth: Beef broth provides a liquid base for braising. You could also use beef stock.
Beef Short Ribs before making gravy.
How To Serve Beef Short Ribs
Beef Short Ribs are a hearty and flavorful dish that pairs well with a variety of side dishes. Here are a few of my favorites:
- Mashed Potatoes (or Cauliflower Mashed)
- Egg Noodles
- Dinner Rolls
- Crusty bread (like slices of French baguette)
- Roasted Vegetables like carrots, Brussels sprouts, or green beans
Can I Make Beef Short Ribs Without A Dutch Oven?
Yes, you can make short ribs without a Dutch oven. However, a Dutch oven is preferred because of its tight-fighting lid. If you have an oven-safe heavy bottom pot with no lid (or a deep baking dish), you could use aluminum foil to cover the short ribs. But, you may need to add 10-15 minutes of cooking time to get the fall-off-the-bone texture you want.
How To Store Beef Short Ribs
To store beef short ribs, first, let them cool completely. Then, store them in an airtight container in the refrigerator. They will last up to 3-4 days. Reheat the short ribs in the microwave or in a pot on the stovetop. You can also freeze short ribs. After they have cooled, store them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. When ready to reheat, let them thaw in the refrigerator overnight.
Dinner Ideas
Beef Short Ribs
Ingredients
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 8 beef short ribs, about 2 pounds
- 1 large yellow onion, diced (about 1 ½ cups)
- ¼ cup (56 g) tomato paste
- 10 ounces dark ale, or stout beer
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 sprigs fresh rosemary
- 6 cups (48 ounces) beef broth
- 1 tablespoon Worcestershire sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons all-purpose flour
- mashed potatoes, for serving
Instructions
- Preheat the oven to 350°F.
- Evenly season all sides of each short rib with salt and pepper. Set aside.
- To an oven-safe Dutch oven over medium-high heat, add the olive oil. Once hot, sear each side of the ribs, working in batches if necessary. Transfer the seared ribs onto a plate and set aside.
- Reduce heat to medium. To the Dutch oven, add the onions, tomato paste, and beer. Stir to combine, scraping the brown bits from the bottom of the Dutch oven as you go. Continue cooking for 5 more minutes to allow some of the alcohol to evaporate.
- Add thyme, parsley, rosemary, broth, Worcestershire sauce, and the seared ribs.
- Bring the mixture to a boil. Cover the Dutch oven and carefully transfer it to the oven. Cook for 3 hours, or until the meat is tender and starting to fall off the bone.
- When done cooking, carefully remove the ribs and transfer them to a plate. Tent with aluminum foil to keep warm.
- Discard the herbs from the pot and transfer the liquid broth to a large glass bowl. You should have about 6 cups of broth. Use a spoon to skim off and discard the top layer of fat that has floated to the surface.
- Heat the original Dutch oven over medium heat. Add butter and heat until melted. Add flour, whisking until no lumps remain.
- Slowly add the broth back to the pot, whisking continually. Heat the mixture until it reaches a simmer. Continue cooking until the mixture thickens enough to coat the back of a spoon (approximately 5 more minutes).
- Serve the short ribs and gravy over mashed potatoes.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
Oh my gosh. This is so good! The meat practically melts in your mouth and ooooh that gravy! Delicious!
Elizabeth
So tender and flavorful! I have never attempted to make short ribs, but this recipe is doable and so delicious!
Rachael
Wonderful flavor on these short ribs, and worth the wait to slow roast them in the Dutch oven. Perfect supper for a cold evening!
Annabelle
These short ribs take comfort food to a new level, and they're easy to make!
Bella
This is too good to be true. The time required for this recipe is worth it in the end. The meat becomes incredibly tender and just melts in your mouth. It is savory and so satisfying!
Selena
These are stupid delicious. Tender, braised beef, and the gravy is so flavorful. You will never regret making these. Just maybe don't tell anyone you made them so you can have them all to yourself!
These ribs are absolutely delicious. I substituted two cups of beef bone broth for the beef broth and it made the gravy have a richer flavor. I’ll be making this recipe again very soon. Thank you!