Twice Cooked Beef Short Ribs With Dripping Carrots Gravy Recipes

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BRAISED SHORT RIBS WITH GRAVY



Braised Short Ribs with Gravy image

This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 8 servings.

Number Of Ingredients 16

4 pounds bone-in beef short ribs
1 teaspoon pepper, divided
1/2 teaspoon salt
3 tablespoons canola oil
3 celery ribs, chopped
2 large carrots, chopped
1 large yellow onion, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1 cup dry red wine or reduced-sodium beef broth
5 cups reduced-sodium beef broth, divided
1 fresh rosemary sprig
1 fresh oregano sprig
1 bay leaf
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CROCKPOT BEEF SHORT RIBS WITH RICH GRAVY



Crockpot Beef Short Ribs With Rich Gravy image

Found this on line submitted by kitchen sanctuary. com and when we made it had to agree with what she said: Fall-apart beef served with a rich and meaty red wine gravy. I used boneless beef ribs as that's what was available. We usually stay away from beef ribs as they can be tough, but these were fall apart tender.

Provided by Bonnie G 2

Categories     Meat

Time 8h20m

Yield 4 Beef Ribs, 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup red wine
2 3/4 cups beef stock
1 teaspoon dried thyme
1 tablespoon tomato puree
1 teaspoon sugar
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch or 2 tablespoons cornflour
5 tablespoons cold water

Steps:

  • For Beef:.
  • Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
  • Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
  • For Gravy:.
  • To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5

TWICE-COOKED BEEF SHORT RIBS WITH DRIPPING CARROTS & GRAVY



Twice-cooked beef short ribs with dripping carrots & gravy image

These tender slow-roasted beef ribs make an ideal meal if you're entertaining friends this New Year's Eve - you can prepare most of the dish two days ahead

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 4h40m

Number Of Ingredients 6

vegetable oil , for frying
2 racks of beef short ribs (4 bones each)
750ml bottle red wine
8 carrots , peeled but left whole
2 tbsp red onion marmalade
large bunch parsley , chopped

Steps:

  • At least one day before eating, slow-cook the ribs. Heat oven to 160C/140C fan/gas 3. If you have a flameproof roasting tin, then heat it with the oil and brown the seasoned fleshy sides of the ribs well. If not, do this in a frying pan and transfer the ribs to a roasting tin, flesh-side down. Nestle the whole carrots among the ribs and pour over all the wine. Cover the roasting tin tightly with foil and put in the oven for 4 hrs, turning any carrots that aren't submerged in the wine halfway through.
  • When cooked, leave to cool, then transfer the ribs and carrots to a tray, pouring the cooking juices into a bowl. Cover and chill everything overnight. Can be prepared up to two days ahead.
  • To finish the dish, heat oven to 220C/200C fan/gas 7. Sit the ribs in a roasting tin, bone-side down, and roast for 25 mins until very brown, sizzling and crisp around the edges.
  • Meanwhile, lift the solidified dripping off the sauce and melt half in a frying pan until gently sizzling. Add the carrots and gently fry to reheat. Season with sea salt, toss through the parsley and lift the carrots out of the fat into a serving dish.
  • Pour the sauce into a saucepan with the red onion marmalade and bring to the boil. Skim off any froth and continue to boil and stir until you have a sticky gravy. Serve everything together on a large board with the racks piled on top of each other and a few ribs carved away to start with.

Nutrition Facts : Calories 524 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.3 milligram of sodium

SAVORY BEEF SHORT RIBS WITH GRAVY



Savory Beef Short Ribs With Gravy image

If you want a hearty meal that will satisfy and impress, you just can't go wrong with our tender beef short ribs, served with a wonderful gravy.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h32m

Yield 8

Number Of Ingredients 14

3 tablespoons olive oil (divided)
1 large onion (halved and sliced)
2 medium carrots (diced)
2 ribs celery (diced)
1 large clove garlic (minced)
2 cups dry red wine (such as a cabernet or pinot noir)
1 1/2 cups beef broth
4 to 5 pounds beef short ribs (bone-in)
Dash of salt and pepper
Several thyme sprigs or 1 teaspoon dried leaf thyme
For the Gravy:
5 tablespoons butter or skimmed fat from the broth
1/3 cup all-purpose flour
1/2 to 1 teaspoon gravy browning sauce (optional)

Steps:

  • Gather the ingredients.
  • Preheat oven to 300 F.
  • In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
  • Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
  • Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
  • Sprinkle short ribs with salt and pepper.
  • Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
  • Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
  • Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
  • Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
  • Add thyme sprigs.
  • Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
  • Remove meat and vegetables to a platter with a slotted spoon; keep warm.
  • Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
  • In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
  • Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
  • Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
  • Serve short ribs with gravy and potatoes or noodles.

Nutrition Facts : Calories 1061 kcal, Carbohydrate 9 g, Cholesterol 303 mg, Fiber 1 g, Protein 74 g, SaturatedFat 34 g, Sodium 463 mg, Sugar 2 g, Fat 77 g, ServingSize serves 4 to 6, UnsaturatedFat 0 g

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