4 pounds Beef Short Ribs
2 tablespoons Vegetable Oil
1 medium White Onion, Cut in 1 Inch Pieces
2 Carrots, Cut in 1 Inch Pieces
1 stalk Celery, Cut in 1 Inch Pieces
1/2 cup Ripe Tomato, Chopped
1 Garlic Clove, Chopped
2 cups Beef Broth
1/4 cup Honey
1/2 cup Soy Sauce (Low-Sodium Preferred)
2 tablespoons Kitchen Bouquet Liquid Seasoning (Optional)
1 pinch Dry Crushed Oregano
1 pinch Dry Basil
To taste Salt & Pepper
4 tablespoons Butter
1/2 cup All Purpose Flour
Step 1
Heat the vegetable oil in a medium size sauce pot over medium-high heat and sear the beef on all sides until well browned. Remove the pieces of meat as they are browned and reserve them separately, saving all the juices as well.
Step 2
Once all the beef has been well-browned, add the onion, carrots, celery and garlic to the sauce pot and sauté 2 to 3 minutes, then add back the browned beef to the pot with the vegetables.
Step 3
Add the beef broth, honey, soy sauce, tomato, Kitchen Bouquet, oregano and basil to the pot. The liquid should be just enough to barely cover all the meat.
Step 4
Place a lid or cover over the sauce pot and place it in a pre-heated 300 F oven for approximately 3 hours.
Step 5
After 3 hours, test the largest piece of meat to be sure that it is fork-tender being careful not to break apart the pieces of the meat. Cook an additional 30 minutes (covered) if needed.
Step 6
Once the meat is tender, remove the pot from the oven and carefully remove the meat from the liquid with a slotted spoon or strainer, and set aside.
Step 7
Stain the resulting liquids into a separate sauce pot.
Step 8
In a small pan, over medium heat, make the roux to thicken the gravy by melting the butter, then adding the flour to make a paste. Stir over medium heat for 3 to 5 minutes to cook the roux.
Step 9
Remove the roux from the heat, allow to cool a few minutes, then whisk it into the cooking liquid to make a gravy.
Step 10
Bring the gravy to a simmer and season with salt and pepper to taste. If you wish the gravy to be a bit thicker, you can dissolve a tablespoon or 2 of cornstarch in enough cold water to make a slurry and add it little by little to the simmering gravy until your desired thickness is achieved.
Step 11
Once the gravy is finished, set it aside, the careful remove the short rib bones from the beef, leaving the meat in large chunks. Place the meat in a serving dish or plate and add a portion of the beef gravy over the top.
Step 1
Heat the vegetable oil in a medium size sauce pot over medium-high heat and sear the beef on all sides until well browned. Remove the pieces of meat as they are browned and reserve them separately, saving all the juices as well.
Step 2
Once all the beef has been well-browned, add the onion, carrots, celery and garlic to the sauce pot and sauté 2 to 3 minutes, then add back the browned beef to the pot with the vegetables.
Step 3
Add the beef broth, honey, soy sauce, tomato, Kitchen Bouquet, oregano and basil to the pot. The liquid should be just enough to barely cover all the meat.
Step 4
Place a lid or cover over the sauce pot and place it in a pre-heated 300 F oven for approximately 3 hours.
Step 5
After 3 hours, test the largest piece of meat to be sure that it is fork-tender being careful not to break apart the pieces of the meat. Cook an additional 30 minutes (covered) if needed.
Step 6
Once the meat is tender, remove the pot from the oven and carefully remove the meat from the liquid with a slotted spoon or strainer, and set aside.
Step 7
Stain the resulting liquids into a separate sauce pot.
Step 8
In a small pan, over medium heat, make the roux to thicken the gravy by melting the butter, then adding the flour to make a paste. Stir over medium heat for 3 to 5 minutes to cook the roux.
Step 9
Remove the roux from the heat, allow to cool a few minutes, then whisk it into the cooking liquid to make a gravy.
Step 10
Bring the gravy to a simmer and season with salt and pepper to taste. If you wish the gravy to be a bit thicker, you can dissolve a tablespoon or 2 of cornstarch in enough cold water to make a slurry and add it little by little to the simmering gravy until your desired thickness is achieved.
Step 11
Once the gravy is finished, set it aside, the careful remove the short rib bones from the beef, leaving the meat in large chunks. Place the meat in a serving dish or plate and add a portion of the beef gravy over the top.
We prefer the beef in this recipe to be well-marbled but meaty beef short ribs.
However, you can also use a 2 inch thick chuck steak cut into 3 to 4 inch pieces if you like.
The honey and soy in this recipe add a richness of flavor and bring out all the sweet goodness of the beef.
We also highly recommend using the optional Kitchen Bouquet seasoning liquid as it adds an addition level of flavor and darkens the color of the gravy.
This recipe pairs exceptionally well with mashed potatoes, buttered noodles and soft polenta as well as separate medley of steamed or braised root vegetables.
Oct 4, 2024
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