Beef Short Ribs Gravy Recipe

*Note: To make a thinner gravy, just use the ¼ cup of flour and omit the extra two tablespoons listed in the ingredients

Yield: 6-8 servings


5 pounds meaty beef short ribs (about 8 ribs)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1 ½ cups thickly sliced shallots (6 ounces in weight)
1 ½ cups thickly sliced onion halves (about one medium to large onion)
4 tablespoons tomato paste
1 12-ounce bottle dark ale or stout beer
3 large sprigs fresh thyme, left on the stem
3 large sprigs flat leaf parsley, left on the stems
1½ quarts vegetable stock
1 tablespoon Worcestershire sauce
¼ cup butter ( ½ a stick)
¼ cup all-purpose flour plus 2 tablespoons (*See Note above)
Additional salt and pepper to taste
Mashed potatoes (see recipe here) for serving


  1. Season the ribs with the salt and pepper.
  2. Heat a large oven proof Dutch oven over medium high heat and add oil.
  3. Once hot, add half the ribs and sear on all sides for 2-3 minutes per side or until browned. Remove to a platter and repeat for rest of ribs. Remove the second batch to the same platter.
  4. Visit Beef Short Ribs Gravy @ for full instructions.

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