Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (2024)

Dr. Jill{ 15 comments }

What better dish for a cold, stormy winter’s day than braised short ribs! This is a savory food beyond comfort. One of the more fatty cuts, when it comes from a grassfed animal, the fat is full of beneficial CLA, zinc and magnesium. Humans can’t eat the grass or forage — the cows do it for us and they are able to process the nutrients in the grass so that we may benefit from it without all the toxins and inhibitors common to many plant foods.

Short ribs have a lot of collagenous and gellatinous material. When cooked slowly in water all the molecules that nourish the joints and mucous membranes (especially the intestinal lining) are released. Some people cut away all the connective fibers, thinking it to be fat or gristle. Don’t do that! Eat all the fibers off the bone — get your kids to do the same. Every bit of that gristle is full of glucosamine and chondroitin. People pay a lot of money for pills that supplement these nutrients. Pills are artificially synthesized in a laboratory and much harder to assimilate than when slow cooked and enjoyed in a delicious meal.

Cook the meat the day before you are going to eat it and store over night in a large bowl. The fat will rise to the top and you can skim it off, put it in a jar, refrigerate and use for cooking other things. There will be plenty of fat left in the meat, for your meal.

Braised Short Ribs

Ingredients

  • 2 – 3 pounds of short ribs from a grassfed animal
  • 1 large onion peeled and sliced
  • 3 – 4 stalks celery sliced (organic if possible — this is high on the list of the dirty dozen)
  • 4 – 5 carrots peeled and chopped into bite-sized pieces
  • 4 cloves garlic sliced
  • Bay leaf
  • sea salt (where to buy salt)
  • peppercorns (10)
  • 1 cup beef stock
  • 1 cup water

Equipment

Instructions for the ribs

  1. On top of the stove, heat the dutch oven to medium, melt some tallow or lard and gently brown all side of the short ribs
  2. You may have to do this in sections until all the meat is browned
  3. Hold the meat aside in a large bowl
  4. There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft
  5. At the end, for a minute or two, add the garlic and let it warm up
  6. Add the meat back in on top of the vegetables
  7. Add the beef stock, the water and the bay leaf and any other herbs you may like
  8. Cover the dutch oven and put inside the stove at 325 degrees F for 3 — 4 hours
  9. Remove from oven and eat immediately or refrigerate for the next day

Instructions for the gravy

  1. Remove all the meat from the dutch oven
  2. Put a strainer over a large pot
  3. Pour the gravy into the pot through the strainer
  4. Take about half the vegetables (I usually pick out the pepper corns and the celery and discard them) and put back in the pot
  5. Using an immersion blender, blend the vegetables with the liquid gravy
  6. This will thicken the gravy without using any starches or flours and it tastes great
  7. Put the vegetables that you saved, back into the gravy
  8. You now have a thick and savory gravy with vegetable pieces (you may want to add salt to the gravy or at the table)
  9. When refrigerated, this gravy will gel due to all the collagen and gelatin in the bones and the meat

This post is shared at: Sunday School, Seasonal Celebration, Sugar-Free Sunday, Monday Mania, Real Food 101, Melt in Mouth Monday, Homestead Barnhop, Tasty Tuesday Tidbits, Tempt my Tummy Tuesday, Made from Scratch Tuesday, Tasty Tuesday Naptime, Slightly Indulgent Tuesday, Hearth & Soul Hop, Traditional Tuesday, Tasty Tuesday 33, What’s Cooking Wednesday, Sustainable Ways, Gluten-Free Wednesday, Healthy 2Day, Allergy Free Wednesday, Real Food Wednesday, Cast Party Wednesday, These Chicks Cooked, Tastastic, Simple Lives Thursday, Fresh Bites Friday, Freaky Friday, Foodie Friday, Fight Back Friday, Friday Food, Hunk a Meat Monday

Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (2)

  • This looks excellent Jill, as always! Wish I had some short ribs right now.

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (4)

    PAMELAFebruary 15, 2012, 12:50 am

    I’ve been wanting to cook short ribs, so your recipe is timely! If one doesn’t have a dutch oven, can one simply use a casserole dish?

    Reply
    • JillFebruary 15, 2012, 6:17 am

      Hi Pamela,
      These need to be slow cooked in liquid. I would use a stock pot on top of the stove, simmering for about 3 hours instead.

      Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (6)

    VictoriaFebruary 16, 2012, 3:10 am

    Jill, what a great idea to use the veggies to thicken the gravy! YUM! 🙂

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (7)

    April @ The 21st Century HousewifeFebruary 16, 2012, 12:56 pm

    I love short ribs, and this recipe sounds absolutely delicious! Thank you for sharing it.

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (8)

    BeckyFebruary 16, 2012, 4:04 pm

    Wow, these look amazing. I can already smell the aroma! Please link up to Foodie Friday

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (9)

    Michelle @ The Willing CookFebruary 17, 2012, 8:26 am

    In our home, we call ribs “bone meat”. It is a favorite, particularly of my 7 year old son. He eats every single bit of fat and gristle that he can possibly chew. I love it because he has severe food allergies and doesn’t always get all this good fat. Thank you so much for sharing this recipe at Allergy-Free Wednesdays. I am going to put it on our meal plan very soon. Have a great weekend!

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (10)

    City ShareFebruary 17, 2012, 9:34 am

    Yum! We haven’t had short ribs in ages. I’ll have to keep an eye out for them this weekend at the farmers market. Thanks for the inspiration. I’m going to pin it now.

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (11)

    Miz HelenFebruary 17, 2012, 5:25 pm

    We just love Short Ribs and we would just be in heaven with this recipe. They look delicious! Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (12)

    Rebecca @ Natural Mothers NetworkFebruary 18, 2012, 8:42 am

    Great recipe Jill! Great to see you on Seasonal Celebration and hope to see you next week!
If you want an email reminder each week click here http://eepurl.com/i-8pr
Rebecca x

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (13)

    JenFebruary 18, 2012, 4:53 pm

    I need to get one of those dutch ovens; it would make my life a lot easier!!! My mouth is watering…. 🙂 Thanks for sharing Jill!

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (14)

    CarolynOctober 24, 2012, 2:48 pm

    Soooo tasty!! Thank you for an excellent recipe. The ribs were delicious and the gravy was truly outstanding. Serving the next day in order to remove the solidified fat is definitely a must for this fatty cut. Your informative comments are also appreciated. This recipe is a winner.

    Reply
  • Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (15)

    Wendy MaliakelJanuary 18, 2016, 11:56 am

    I tried this recipe today and the only thing I regret is not taking a picture to post here for you! We scarfed it down too quickly. I am so-so happy to have finally found a way to make grass-fed beef for palatable to my fatty-pork adoring family (me too, but I want to keep a better rotation or we are all going to oink!). Thank you so much for this recipe!

    Reply
Recipe: Braised Short Ribs With Gravy (SCD/GAPS) (2024)

FAQs

How do you thicken short rib gravy? ›

Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking – until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

Can you overcook braised beef short ribs? ›

Don't Overcook the Beef.

Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.

How do you reduce braised short rib liquid? ›

Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top. Skim the fat off the top using a ladle and discard. Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat.

Can you braise short ribs ahead of time? ›

Yes, making the short ribs a day or two ahead can actually enhance their flavor. After cooking and cooling, store the short ribs in a covered container in the refrigerator for up to 2 days. Reheat, covered, over medium-low heat on the stovetop or in a 325°F-oven until warmed through.

How do chefs thicken gravy? ›

Chefs and home cooks often use pan drippings and other cooking liquids, such as chicken broth, wine, or milk, to thicken and flavor the gravy.

How long to braise short ribs at 350? ›

Preparation
  1. Preheat oven to 350°. Season short ribs with salt and pepper. ...
  2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. ...
  3. Cook until short ribs are tender, 2–2½ hours.
Mar 14, 2023

Should I braise short ribs covered or uncovered? ›

Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender.

Should you flip short ribs when braising? ›

Halfway through the cooking process, flip the ribs over and rotate them from the middle to the outside. Once the meat is cooked to a tender texture, they can be eaten right away, or allowed to sit in the vat for a day or two to soak up more flavor and complexity.

Does short rib get more tender the longer it cooks? ›

Either way, short ribs require long, slow cooking for tender results because they start out so tough. That's why braised short ribs are common. When shopping for short ribs, look for pieces that are meaty—there should be more meat than fat, and the meat should cover the bone.

How much liquid do I need for braised short ribs? ›

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed.

What is a good braising liquid? ›

It can be broth, wine, beer, or any other flavorful liquid. The broth is a good all-purpose liquid, as it is flavorful and adds moisture to the meat. Wine can also be used, and it will add a deep flavor to the braised dish. Beer can also be used, and it will add a malty flavor.

What happens if you braise with too much liquid? ›

The braising liquid needs to fill the pan enough to cover most of the meat, which gives it time to break down the sinews and connective tissue. However, if you use too much liquid, you run the risk of diluting flavor and having a runny sauce.

What is the difference between short ribs and braising ribs? ›

When the rib bone is cut into a 3-to-6-inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs.

How many pounds of short ribs for 2 people? ›

The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

Should I season beef short ribs the night before? ›

The solution is to season them overnight, so the meat absorbs all of the seasoning's flavor before it's cooked. If you've been searching for how to properly season ribs to transform them from delicious to “unforgettable, epic, people-are-going-to-be-talking-about-these-ribs” amazing, here's how to do it.

How do you thicken meat gravy? ›

1–2 tsp corn starch with 1/2 cup water, mix together and add to drippings from the meat. Bring to boil on med/ low heat while stirring as it thickens, add more liquid as needed to get to the consistency you like your gravy. If possible, use bouillon as the additional liquid unless you have a lot of drippings.

What do you add to gravy to thicken it? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

How do you make homemade gravy thick? ›

For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)

How do you thicken braised beef sauce? ›

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

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