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short ribs in brown gravy, iris's

(1 rating)
irislynn avatar
Recipe by
iris mccall
@irislynn
chicago, IL

Cooler Days call out for heartier fare and these short ribs are just the ticket.Serve alongside rice and green/carrots combo that my boys and I love.

(1 rating)
yield 6 -8
prep time 30 Min
cook time 3 Hr 30 Min
method Stove Top

Ingredients For short ribs in brown gravy, iris's

  • 1 c
    flour
  • 1 tsp
    garlic
  • 1 tsp
    onion powder
  • 2 Tbsp
    famous daves' rib rub
  • 5 lb
    beef short ribs, trimmed a nd cleaned
  • 1&1/2 lg
    onions sliced
  • 2 lg
    bell pepper,seeded, cored, and chopped
  • 2 md
    carrots ,trimmed and diced
  • 1 stalk
    celery,destringed and diced
  • 2 c
    dry red wine, good quallity
  • 4 c
    low sodium beef broth
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    cornstarch, dissolved in cold water

How To Make short ribs in brown gravy, iris's

  • 1
    Gather your ingredients. Season the flour with garlic and onion powder. Dust ribs with flour, shake off excess. Heat oil in Dutch oven over high heat. When oil is almost smoking add your ribs a few at a time. Do not overcrowd, you want nice crust on your ribs, brown well on both sides and transfer to a platter
  • 2
    Reserve 2 tablespoons of the oil and sauté your aromatics stirring for 5 minutes until soft. Add the wine, cooking off the alcohol and scrape up browned bits from the bottom of the pan. Add broth and tomato paste. blend well
  • 3
    Return ribs to the pot, adjust and taste for seasonings. Bring meat to a boil. Once boil is achieved reduce the heat and simmer 2-3 hours or until meat is almost falling off the bone. Check liquid level and make sure your ribs stay submerged. Add stock as needed.
  • 4
    Uncover ribs and stir in cornstarch mixture, stirring until the gravy has formed. Serve hot.
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