Slow-braised beef short ribs and gravy

Hey everyone, it is John, welcome to my recipe site. Today, we're going to make a distinctive dish, Slow-braised beef short ribs and gravy. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Slow-braised beef short ribs and gravy is one of the most favored of recent trending meals on earth. It's appreciated by millions every day. It is easy, it is fast, it tastes delicious. Slow-braised beef short ribs and gravy is something that I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Slow-braised beef short ribs and gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Slow-braised beef short ribs and gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Slow-braised beef short ribs and gravy is 4 to 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Slow-braised beef short ribs and gravy estimated approx 3 hours.

To get started with this recipe, we have to prepare a few ingredients. You can cook Slow-braised beef short ribs and gravy using 11 ingredients and 4 steps. Here is how you cook that.

The sun's stubbornly refusing to stick around our part of the world, so with the return of the wind and rain it seemed like a good time to make something warm and comforting. And to me, there are few things more comforting than beautifully tender beef short ribs, especially when they're covered in rich sauce and accompanied by equally delicious veggies.

Ingredients and spices that need to be Prepare to make Slow-braised beef short ribs and gravy:

1. 1 kg boneless beef short ribs, trimmed
2. 3 large carrots, peeled, cut into thirds, then halved lengthwise
3. 350 g large button mushrooms, quartered
4. 2 tbsp tomato paste
5. 1/2 cup brandy
6. 1 tbsp all-purpose flour
7. 6 fresh thyme sprigs
8. 1 large onion, unpeeled and halved
9. 4 garlic cloves, whole and unpeeled
10. 4 cups beef stock
11. 1/2 frozen sweet peas

Steps to make to make Slow-braised beef short ribs and gravy

1. Add a splash of veg oil to a large pot on medium-high heat. Season the ribs with salt and pepper and sear them in the pot for 5 or 6 minutes until browned all over. Remove the ribs and set them aside.
2. Add the carrots and mushrooms to the pot and let them cook for about 5 minutes until slightly softened and browned. Stir in the tomato paste and continue cooking another 2 minutes. If the bottom of the pot looks like it's about to burn, add a few tbsp cold water.
3. Pour in the brandy and simmer for 2 to 3 minutes to allow the alcohol to cook off. Return the ribs to the pot and sprinkle in the flour. Give everything a toss to coat. Add the thyme sprigs, onion, and garlic cloves, and pour in the stock. There should be enough liquid to cover the meat about 3/4 of the way up, so adjust the amount of stock accordingly. Cover, and turn the heat down to low. Simmer for about 2 1/2 hours, or until the meat is tender, stirring occasionally.
4. Remove the cover and pull out the ribs, carrots, and mushrooms. Be careful, especially with the carrots, because they'll be very soft. Pour the sauce through a strainer into a large pan on medium heat. Let reduce for about 5 minutes, then return the meat and veg, and add the peas. Warm everything through for a minute or so, then serve. Goes fantastic with a mound of buttery mashed potatoes.

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So that is going to wrap it up for this special food Recipe of Any-night-of-the-week Slow-braised beef short ribs and gravy. Thanks so much for reading. I'm sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!