Beef Short Ribs With Tangy Onion Gravy

Beef Short Ribs With Tangy Onion Gravy

Beef short ribs are cooked to tender perfection and then a tangy sweet-sour gravy is made with the drippings and onions.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 6 persons



  1. Step 1

    Trim the short ribs; remove excess visible fat.
  2. Step 2

    Heat the oil in a Dutch oven medium-high heat. Add the short ribs and sear, turning to brown all sides. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.
  3. Step 3

    Add 1 cup sliced onions and 1/2 cup of beef stock.
  4. Step 4

    Cover the pan and reduce the heat to low. Simmer the short ribs until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water or stock if needed.
  5. Step 5

    Transfer the short ribs to heated platter; keep hot.
  6. Step 6

    Pour the pan juices into a 2-cup measure or fat separator. Skim off fat and return 2 tablespoons of the fat to the pan. 
  7. Step 7

    Add enough stock (or water) to the remaining juices to measure 2 cups. Set aside.
  8. Step 8

    Cook and stir the sugar into the reserved fat and cook over medium heat until lightly browned. Add the remaining 1 cup of onions and cook for about 5 to 7 minutes, stirring constantly, or until the onions are translucent and lightly browned. Stir the flour into the onions and cook, stirring, for 2 minutes.
  9. Step 9

    Add in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until the gravy mixture is thick and bubbling.
  10. Step 10

    Season to taste with salt and pepper; serve the gravy with the short ribs.