How To Make Twice-cooked beef short ribs with dripping carrots & gravy
Taking it nice and slow? These braised recipes may just be what you’re looking for. Bring out the taste and aroma of the best parts of the meat as you cook them on low fire. Get to do other tasks even while cooking using these braised recipes.
Serves:
Ingredients
- 4 beef short ribs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 carrots, peeled and sliced
- 2 onions, sliced
- 4 cups beef broth
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
-
Preheat the oven to 325°F (160°C).
-
Season the beef short ribs with salt, black pepper, paprika, garlic powder, and onion powder.
-
Heat olive oil in a large oven-safe pot over medium heat. Brown the short ribs on all sides.
-
Remove the short ribs from the pot and set aside. Add the carrots and onions to the pot and cook until caramelized.
-
Return the short ribs to the pot and pour in the beef broth. Bring to a boil.
-
Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the short ribs are tender.
-
Remove the pot from the oven and transfer the short ribs to a plate. Strain the cooking liquid into a separate pot, pressing on the vegetables to extract as much flavor as possible.
-
Skim off any excess fat from the cooking liquid. Bring to a simmer over medium heat.
-
In a small bowl, mix cornstarch and water until smooth. Slowly pour into the simmering liquid, stirring constantly, until the gravy thickens.
-
Serve the beef short ribs with the dripping carrots and rich gravy.
Nutrition
- Calories : 620kcal
- Total Fat : 38g
- Saturated Fat : 13g
- Cholesterol : 125mg
- Sodium : 1692mg
- Total Carbohydrates : 22g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 44g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
