Braised Short Ribs with Gravy


  • 6 Tbsp. olive oil
  • 3 1/2 lbs. beef short ribs
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 2 tubs Knorr® Homestyle Stock – Beef
  • 5 cups water
  • 2 tsp. fresh thyme
  • 2 bay leaves
  • 4 large carrot
  • 2 tsp. cornstarch
  • 1 package (8 oz.) cipollini onions, peeled


Preheat oven to 325°. Heat 2 tablespoons olive oil in large skillet over medium-high heat and brown short ribs on all sides. Remove short ribs to plate. Deglaze pan with a little water, then add to large heavy-duty oven-proof pot with lid.

Heat remaining 1 tablespoon olive oil in another skillet over low heat and cook onion and garlic to caramelize. Stir into pot with deglazing liquid.

Stir in Knorr® Homestyle Stock – Beef and water. Bring to a boil over high heat. Stir in ribs, thyme and bay leaves. Cover tightly with aluminum foil, then cover with pot lid. Bake covered 2 hours. Add carrots and bake until ribs and carrots are tender, about 30 minutes.

Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet; set aside. 4. Remove ribs to serving dish and keep warm; skim fat from stock. Whisk in cornstarch blended with 1/4 cup water. Bring stock to a boil and continue boiling over medium heat until slightly thickened, about 5 minutes.

Pour gravy over ribs to serve. Garnish with caramelized cipollini onions and, if desired, additional fresh thyme.

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