Dilled Short Ribs with Carrot Gravy

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. When braised, they make for a wonderfully tender, luxurious meal. These are delicious served over mashed potatoes or pasta.

Ingredients

• 5 – 6 lbs Beef Short Ribs
• 2 tbsp Vegetable Oil
• 1 Onion, Chopped
• 1 cup Carrots, Grated
• 2 tbsp Cider Vinegar
• 1 tbsp Salt
• 1/2 tsp Pepper
• 1 tsp Dill
• 1 tbsp Butter
• 2 tbsp Flour
• 1 Cup Beef Stock

How to Make It

• Brown ribs in oil & drain. Add 1 cup water, onion, carrots, vinegar, salt & pepper. Cover and simmer over low heat 2 – 2 1/2 hours, until tender. During the last hour of cooking, add dill. Remove ribs to serving platter.
• Add beef stock to pan juices to make about 2 cups. Blend flour with 1/2 cup water and stir into pan mixture to thicken.
• Spoon gravy over the ribs & serve with egg noodles or mashed potatoes.

Leftovers & Reheating

You can keep leftover Short Ribs for several days by placing them in an airtight container and refrigerating. To reheat, place the ribs in a covered casserole dish, add some water to help keep them moist and warm through in an oven set to 350 degrees for approximately 30 minutes. You can also reheat in a microwave for a few minutes depending on your microwave settings. I do prefer them reheated in the oven as I find they will retain the heat longer.

Dilled Short Ribs with Carrot Gravy

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. When braised, they make for a wonderfully tender, luxurious meal.

Print Recipe Pin Recipe

Course Main Course

Cuisine Canadian

Servings 6

Equipment

• 1 Medium Stock Pot

Ingredients

  

• 5 – 6 lbs Beef Short Ribs
• 2 tbsp Vegetable Oil
• 1 Onion, Chopped
• 1 cup Carrots, Grated
• 2 tbsp Cider Vinegar
• 1 tbsp Salt
• 1/2 tsp Pepper
• 1 tsp Dill
• 1 tbsp Butter
• 2 tbsp Flour
• 1 Cup Beef Stock

Instructions

 

• Brown ribs in oil & drain. Add 1 cup water, onion, carrots, vinegar, salt & pepper. Cover and simmer over low heat 2 – 2 1/2 hours, until tender. During the last hour of cooking, add dill. Remove ribs to serving platter.
• Add beef stock to pan juices to make about 2 cups. Blend flour with 1/2 cup water and stir into pan mixture to thicken.
• Spoon gravy over the ribs & serve with egg noodles or mashed potatoes.

Notes

Delicious served over:

• Mashed Potatoes
• Egg Noodles

Keyword Braised Short Ribs, Dilled Short Ribs

Back To Recipe Index