No need to call everyone to the dinner table…the heavenly aroma of these succulent beef ribs will do it for you!
4 to 5 pounds bone-in beef short ribs
Salt and pepper to taste
2 cans (14 ounces each) reduced-sodium beef broth
1 cup dry red wine
1/4 cup soy sauce
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon dried thyme, crushed
1 bay leaf
1/3 cup flour
1/2 cup water
Trim and discard excess fat from short ribs; season meat with salt and pepper. Place on rack of broiler pan. Broil 4 inches from heat source until well browned, about 8 to 10 minutes per side.
In Dutch oven, combine remaining ingredients except flour and water. Add short ribs; cover and cook in 325° F oven until meat is very tender, about 2 to 2½ hours. Place meat on serving platter.
Skim fat from pan drippings; remove bay leaf. In small bowl, stir together flour and water; gradually stir into pan drippings. Cook over medium heat stirring frequently until thickened, about 5 minutes. Serve gravy with short ribs.
Makes 8 servings
Short ribs are best prepared ahead. Refrigerate ribs and gravy separately. Skim fat from gravy. Heat gravy; add ribs. Cover and cook over low heat until heated through.
Servings: Per servingCalories: