short ribs in brown gravy, iris's
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.
prep time
30 Min
cook time
3 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 1 cup flour
- 1 teaspoon garlic
- 1 teaspoon onion powder
- 2 tablespoons famous daves' rib rub
- 5 pounds beef short ribs, trimmed a nd cleaned
- 1&1/2 large onions sliced
- 2 large bell pepper,seeded, cored, and chopped
- 2 medium carrots ,trimmed and diced
- 1 stalk celery,destringed and diced
- 2 cups dry red wine, good quallity
- 4 cups low sodium beef broth
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch, dissolved in cold water
How To Make short ribs in brown gravy, iris's
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Step 1Gather 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
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Step 2Reserve 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
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Step 3Return 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.
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Step 4Uncover ribs and stir in cornstarch mixture, stirring until the gravy has formed. Serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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