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Flanked Beef Short Ribs Smothered in Gravy

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Ingredients

For the Short Ribs

  • 3-4 lbs flanken-cut beef short ribs
  • 2 tbsp olive oil
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 2 tsp Kinder’s the blend
  • 2 tsp Kinder’s buttery garlic & herb
  • 2 tsp smoked paprika
  • 1 large onion thinly sliced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 tsp fresh thyme (or 2 sprigs)

For the Gravy

  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • salt and pepper to taste
  • chopped fresh parsley for garnish optional

Instructions

  • Pat the short ribs dry with paper towels, and season generously with seasoning listed above on all sides.
  • Heat olive oil in a large, heavy-bottomed pot. Once the oil is hot, add the short ribs in batches (do not overcrowd the pan) and sear on all sides until browned, about 3-4 minutes per side.
  • Remove the short ribs and set them aside.
  • In the same pot, reduce the heat to medium and add the sliced onions, green bell peppers. Cook until they are softened and beginning to caramelize, about 5-7 minutes.
  • Add the minced garlic and cook for another minute until fragrant.
  • Sprinkle the flour over the onions, peppers and garlic, stirring constantly for about 2 minutes to cook out the raw flour taste.
  • Slowly pour in the beef broth stirring to deglaze the bottom of the pot and incorporate the flour.
  • Season with salt and pepper to taste. Bring the mixture to a simmer.
  • Add the seared short ribs back into a baking dish. Pour gravy over ribs to ensuring they are mostly submerged in the gravy.
  • Cover the pot with a lid and place in a preheated oven at 350 degrees.
  • Let the short ribs cook for 2 to 3 hours, or until the meat is tender and falling off the bone.
  • Serve the flanked beef short ribs smothered in the rich, flavorful gravy. Garnish with chopped fresh parsley if desired.