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.
- Serves: 6 persons
- 3to 4 pounds beef short ribs
- 1tablespoon vegetable oil
- 1teaspoon kosher salt (or to taste)
- ⅛teaspoon pepper (or to taste)
- 2cups onions (sliced, divided)
- ½cup beef stock (plus more for the gravy)
- 3tablespoons sugar
- 3tablespoons flour
- 2tablespoons vinegar
Step 1Trim the short ribs; remove excess visible fat.
Step 2Heat 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.
Step 3Add 1 cup sliced onions and 1/2 cup of beef stock.
Step 4Cover 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.
Step 5Transfer the short ribs to heated platter; keep hot.
Step 6Pour the pan juices into a 2-cup measure or fat separator. Skim off fat and return 2 tablespoons of the fat to the pan.
Step 7Add enough stock (or water) to the remaining juices to measure 2 cups. Set aside.
Step 8Cook 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.
Step 9Add in reserved 2 cups of pan juices and the vinegar. Continue cooking, stirring constantly, until the gravy mixture is thick and bubbling.
Step 10Season to taste with salt and pepper; serve the gravy with the short ribs.