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When it comes to comfort food, few dishes can rival the rich, savory goodness of beef short ribs and gravy. This classic dish has a way of warming the heart and soul, making it a go-to recipe for family gatherings, special occasions, or simply a cozy weeknight dinner. The tender, fall-off-the-bone meat, infused with deep flavors from a slow-cooked gravies, creates a satisfying meal that leaves a lasting impression.

Beef Short Ribs & Gravy

Indulge in the comforting flavors of savory beef short ribs and gravy with this mouthwatering recipe! This dish features tender, fall-off-the-bone beef ribs simmered in a rich, flavorful gravy perfect for cozy gatherings or weeknight dinners. Discover the essential ingredients, cooking techniques, and expert tips that will elevate your meal to a new level. Click through to explore the full recipe and bring this culinary delight to your table!
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Ingredients
  

2 pounds beef short ribs

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

2 carrots, diced

2 celery stalks, diced

3 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 325°F (165°C).

    Season the beef short ribs generously with salt and pepper.

      In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, browning on all sides (about 3-4 minutes per side). Remove the browned ribs and set aside.

        In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.

          Stir in the Worcestershire sauce, tomato paste, dried thyme, and smoked paprika, cooking for another minute to combine.

            Return the browned short ribs to the pot and pour in the beef broth. Ensure the ribs are mostly submerged.

              Bring to a simmer, then cover the pot and transfer it to the preheated oven. Cook for about 2.5 to 3 hours, or until the short ribs are tender and easily fall off the bone.

                When finished, carefully remove the pot from the oven. If you prefer a thicker gravy, mix cornstarch with a few tablespoons of water and stir it into the pot, bringing it to a simmer on the stovetop until thickened.

                  Serve the beef short ribs on a platter, drizzling the rich gravy over them, and garnish with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 3 hours | Servings: 4