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Short Ribs in a Red Wine and Mushroom Gravy Recipe
This delicious short ribs in gravy recipe is sure to impress. Whether you serve the tasty ribs with mashed potatoes, fries or a simple salad, anybody you serve this to will marvel at the different flavors and the tender, perfectly cooked ribs will be as flavorful as the homemade gravy you serve on top of them.
If you want to make the gravy one day ahead, to save time on the day, you can refrigerate it uncovered until it is cold, then cover it, and keep it in the refrigerator. Warm it back up over a moderate heat, stirring it as it cooks, for about fifteen minutes.
Short ribs come out delicious when you braise them, because the moist cooking method locks in their natural juiciness and makes them so moist. The meat will be literally falling apart when the ribs are done, but try to keep the meat on the bone, because it looks nicer when you present the ribs that way. The gravy for this recipe is especially good because it is made with the liquid you braise the ribs in so it contains plenty of beef flavor, as well as flavor from the herbs and the other ingredients.
The Perfect Gravy Recipe to Serve with Braised Ribs
Ingredients -
6 lbs meaty beef short ribs, in 3-inch pieces
3 cups chopped onions
¼ cup all-purpose flour
¼ cup fresh thyme sprigs
¼ lb sun-dried tomatoes (not the ones in oil)
⅓ cup olive oil
2 cups dry red wine
5 bay leaves
5 sprigs fresh sage
8 peeled garlic cloves
4 cups sliced fresh mushrooms
Balsamic vinegar
4 cups chicken broth
2 tablespoons finely chopped parsley, for garnish
Lettuce and sliced tomato, to serve
Salt and black pepper
Preparation:
Preheat the oven to 350 degrees F.
Arrange the short ribs on a baking sheet with a rim and sprinkle salt and black pepper over them. Sprinkle the flour over the ribs, tossing them to coat. Heat about two thirds of the oil in a large, ovenproof pot over a moderately high heat and cook the ribs for 10 minutes or until they are browned all over. You will need to do this in batches.
Put the browned ribs back on the baking sheet and wipe the pot clean with kitchen paper. Add the rest of the oil to it, then sauté the garlic and mushrooms until tender and golden brown, stirring them a few times. This will take about 10 minutes. Add the thyme, sage, bay leaves, and sun-dried tomatoes and stir well.
Put the ribs in the pot again, in 1 layer, and then pour in the red wine.
Simmer the mixture for 5 minutes or until the sauce is reduced. Add the broth, cover the pot, and bring the mixture to a simmer again. Put the pot in the oven and braise the ribs for 2 hours or until the meat is tender.
Let them stand (still covered) at room temperature for 15 minutes, then transfer the ribs and most of the mushrooms to a big bowl. Some of the meat might separate from the bones but try to avoid this where possible.
Take out the herb sprigs, and then pass the rest of the braising liquid through a food mill.
Put it back in the pot and skim the fat off the top. Season with salt and pepper and add a little balsamic vinegar if you want.
Simmer the gravy for 5 minutes, and then serve it with the ribs. Sprinkle the parsley over the top and serve with lettuce and tomato, or a salad of your choice.
(Serves 6)
Photo Description:
You can almost smell the beef and mushrooms through your monitor when you look at this photo. The succulent, juicy beef ribs team perfectly with the richly flavored homemade mushrooms gravy and the simple salad is a nice way of presenting this dish. Braising is a slow, moist cooking method and the gravy makes itself while the meat cooks. You just need to push it through a food mill and simmer it for a few minutes to finish it off. If you do not have a food mill, you can blend the gravy and then sieve it but a food mill is a quicker way to process it.
