Monday, December 2, 2013

Braised Gravy Short Ribs with Onions and Peppers

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I got the idea for these braised short ribs while watching the Food Network one afternoon. The host went to a local restaurant where the chef made a short rib sandwich with onions and peppers. It immediately caught my attention, and since Chris is obsessed with short ribs I thought I'd treat us to something decadent.
I only make short ribs on special occasions or when I want to surprise my husband since they take a while to cook and can be on the expensive side. But when I make them, they are always worth the time and money. These short ribs cook low and slow so they become tender and eventually fall apart to the touch. The onions and peppers soak up the delicious gravy, so if you're a brown gravy lover this will definitely satisfy your appetite. This is great served over rice or on a fresh bun. Enjoy!

Printable Recipe

  • 3-4 lbs. short ribs
  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 4 cups brown gravy (recipe follows)
  • 2 green bell peppers, sliced
  • 1 large onion, sliced
  • Rolls or rice, for serving
 Brown Gravy:
  • 4 cups water
  • 4 tsp. beef bouillon
  • 1/2 tsp. black pepper
  • 1/2 tsp. gravy master
  • 1 tbsp. butter
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 3 tbsp. cornstarch
  • 3 tbsp. water
Preheat oven to 350 degrees F. 

Combine all gravy ingredients except cornstarch and water in a saucepan over medium heat. Heat until boiling. Mix cornstarch and water in a separate bowl. Slowly add to gravy, stirring constantly. Continue cooking 2-3 more minutes or until thickened.

In a large dutch oven, add butter and oil over medium-high heat. Add short ribs in an even layer and brown on all sides.

Add peppers and onions to the dutch oven. Top with gravy.

Cover and cook for 3 hours. Serve on rolls or over rice.

Source: SK Original (Gravy adapted from

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