Savory Beef Short Ribs With Gravy

Ingredients

• 3 tablespoons olive oil, divided
• 1 large onion, halved and sliced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large garlic clove, minced
• 2 cups dry red wine, such as cabernet or pinot noir
• 1 1/2 cups beef broth
• 4 to 5 pounds bone-in beef short ribs
• Dash kosher salt
• Freshly ground black pepper, to taste
• 2 to 3 sprigs fresh thyme, or 1 teaspoon dried thyme leaf
• 5 tablespoons butter, or skimmed fat from the broth
• 1/3 cup all-purpose flour
• 1/2 to 1 teaspoon gravy browning sauce, optional

Instructions

1. Gather the ingredients.
2. Preheat oven to 300 F.
3. In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
4. Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
5. Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
6. Sprinkle short ribs with salt and pepper.
7. Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
8. Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
9. 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.
10. Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
11. Add thyme sprigs.
12. Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
13. Remove meat and vegetables to a platter with a slotted spoon; keep warm.
14. Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
15. In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
16. Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
17. 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.
18. Serve short ribs with gravy and potatoes or noodles.