These Vineyard Beef Short Ribs are a classic comfort food dish that transforms tough cuts into tender, melt-in-your-mouth perfection. Braised slowly with onions and aromatic spices, the meat becomes incredibly succulent while developing deep, savory flavors. The accompanying pan gravy, made from the browned drippings and flour, adds a luxurious richness that coats every bite. This hearty meal is ideal for cold nights or special family dinners where you want to impress without spending hours at the stove. Serve over mashed potatoes or noodles to soak up every drop of the delicious sauce. It’s a satisfying, protein-packed dish that feels both rustic and refined.
Vineyard Beef Short Ribs
Description
These Vineyard Beef Short Ribs are a classic comfort food dish that transforms tough cuts into tender, melt-in-your-mouth perfection. Braised slowly with onions and aromatic spices, the meat becomes incredibly succulent while developing deep, savory flavors. The accompanying pan gravy, made from the browned drippings and flour, adds a luxurious richness that coats every bite. This hearty meal is ideal for cold nights or special family dinners where you want to impress without spending hours at the stove. Serve over mashed potatoes or noodles to soak up every drop of the delicious sauce. It&# 226;ÂÂs a satisfying, protein-packed dish that feels both rustic and refined.Ingredients
Directions
-
In a medium bowl, combine flour, salt, pepper, and paprika.
-
Dip beef short ribs in the seasoned flour mixture, coating them well. Reserve any leftover flour for the gravy.
-
In a Dutch oven, melt butter or margarine over medium-high heat.
-
Add short ribs and brown well on all sides. Remove ribs and set aside if necessary to avoid overcrowding, but ideally brown in batches if the pot is small.
-
Add chopped onion to the Dutch oven and cook until browned.
-
Stir in 1 cup of water, scraping up any browned bits from the bottom of the pot.
-
Return the short ribs to the pot. Cover the Dutch oven and cook slowly over low heat for 1 hour.
-
Add the bay leaf and continue cooking, covered, for about 1 hour longer, or until the short ribs are tender and pull away from the bone.
-
Remove ribs from the Dutch oven and place on a warm platter. Keep warm in a low oven while preparing the gravy.
-
Remove the bay leaf and skim off any excess surface fat from the drippings in the Dutch oven.
-
Stir in the reserved flour, 1 cup of water, and the beef bouillon cube into the drippings.
-
Bring the mixture to a boil, stirring constantly, then cook until the bouillon cube has dissolved and the gravy has thickened.
-
Pour the hot gravy over the beef short ribs.
-
Serve immediately with buttered rice, noodles, or fluffy mashed potatoes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 928.0kcal
- % Daily Value *
- Total Fat 51.4g80%
- Saturated Fat 20.5g103%
- Cholesterol 265.6mg89%
- Sodium 5121.5mg214%
- Total Carbohydrate 16.0g6%
- Dietary Fiber 1.0g4%
- Sugars 0.2g
- Protein 90.7g182%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy thickens too much.
Substitutions: If you don't have beef bouillon cubes, you can use 1 tablespoon of beef bouillon paste or 1 cup of strong beef broth instead. You can also substitute butter with olive oil or vegetable oil for the browning step.
Tips: For deeper flavor, you can deglaze the pot with red wine instead of water before adding the broth. Ensure the heat remains low during braising to keep the meat tender; high heat will make it tough.
