Beef short ribs in vegetable gravy


When you’re craving comfort food, you can’t beat meltingly tender beef short ribs slow-cooked in a hearty vegetable gravy sauce. And here’s the best part: only 30 minutes of prep work,the oven does the magic and let deliciousness ensue.

  • 1/2 cup all purpose flour
  • 3 tbs extra-virgin olive oil
  • 4 pounds beef short ribs
  • Salt and freshly ground black pepper 
  • 1 medium onion, chopped 
  • 2 carrots, chopped
  • 1 large tomato, quartered
  • 3 ribs celery
  • 4  garlic cloves peeled
  • 4 Sprigs fresh thyme
  • 3 1/2 cups beef or vegetable broth
  • 1 tbs corn starch


  1. Preheat a  large frying pan on a medium heat stove.
  2. Season the short ribs with salt and pepper and dredge in flour
  3. Shake the ribs well to get rid of excess flour.
  4. Add 2 tbs olive oil to the pan and brown the ribs from all sides
  5. Place the onion, garlic, celery, carrot, and tomato and corn starch into a food processor and blend until you reach a consistent, smooth pulp.
  6. Take a large Dutch oven and place over medium-high heat. Add the rest 3 tbs of olive oil and add the thyme to infuse the oil. 
  7. Add the pulp to the  Dutch oven and season with salt and pepper, to taste, and cook for about 10 minutes. 
  8. Pour in the broth and bring it to a boil. Using tongs take the ribs and nestle them into the gravy, the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
  9. Serve the ribs with mashed potatoes and any kind of vegetable you like


Note: sometimes if I have fresh whole mushrooms, I throw some in the gravy during the process of cooking, but it is optional.


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