Smothered Short Ribs
Smothered Short Ribs
Ingredients
For the Short Ribs
- 2 1/2 pounds flanken-cut short ribs
- as needed salt, for seasoning
- as needed black pepper, for seasoning
- 2 tablespoons oil
For the Gravy
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 pinch cayenne pepper, (optional)
For Serving
- as needed white rice, cooked
- as needed cornbread
- as needed cabbage or greens, cooked
Instructions
- 1
Cut the flanken-cut short ribs into smaller, manageable pieces, if desired. Place the short ribs in a bowl. Drizzle with 2 tablespoons of oil.
⏱️ 5 min
- 2
Season the short ribs heavily with salt and black pepper, ensuring they are well coated. Use your hands to mix thoroughly, working the seasoning into the meat.
⏱️ 5 min
- 3
Heat 2 tablespoons of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until shimmering. Sear the seasoned short ribs for 3 to 4 minutes per side, until a dark, deep brown crust forms. Work in batches if necessary to avoid overcrowding the pan. Remove the seared ribs from the pan and set them aside, leaving the browned bits (fond) in the pan.
⏱️ 10 min
- 4
In the same pan, add the sliced onion and sliced bell pepper. Cook over medium heat, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 5
Stir in the 2 tablespoons of all-purpose flour with the sautéed vegetables, mixing well to create a roux with the pan drippings. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 6
Slowly whisk in the 2 1/4 cups of beef broth, ensuring no lumps form. Add the 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and an optional pinch of cayenne pepper. Bring the gravy to a simmer.
⏱️ 5 min
- 7
Continue to simmer the gravy, stirring occasionally, until it has slightly thickened, about 5 to 7 minutes.
⏱️ 6 min
- 8
Return the seared short ribs to the simmering gravy. Spoon gravy over the ribs to cover them completely.
⏱️ 2 min
- 9
Cover the pan with a lid and reduce the heat to low. Simmer for 30 to 40 minutes, or until the short ribs are fork-tender. Flanken-cut ribs cook faster than thicker cuts but will still be extremely tender and flavorful.
⏱️ 35 min
- 10
Taste the gravy and adjust seasoning with additional salt and black pepper as needed. The gravy should be rich, thick, and savory.
⏱️ 2 min
- 11
Serve the smothered short ribs immediately over cooked white rice, with a side of cooked cabbage or greens, and cornbread.
Kitchen Tools
Nutrition Facts (per serving)
Smothered Short Ribs
For the Short Ribs
- 2 1/2 pounds flanken-cut short ribs
- as needed salt, for seasoning
- as needed black pepper, for seasoning
- 2 tablespoons oil
For the Gravy
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 1/4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 pinch cayenne pepper, (optional)
For Serving
- as needed white rice, cooked
- as needed cornbread
- as needed cabbage or greens, cooked
Instructions
- 1
Cut the flanken-cut short ribs into smaller, manageable pieces, if desired. Place the short ribs in a bowl. Drizzle with 2 tablespoons of oil.
⏱️ 5 min - 2
Season the short ribs heavily with salt and black pepper, ensuring they are well coated. Use your hands to mix thoroughly, working the seasoning into the meat.
⏱️ 5 min - 3
Heat 2 tablespoons of oil in a large, heavy-bottomed pan or Dutch oven over medium-high heat until shimmering. Sear the seasoned short ribs for 3 to 4 minutes per side, until a dark, deep brown crust forms. Work in batches if necessary to avoid overcrowding the pan. Remove the seared ribs from the pan and set them aside, leaving the browned bits (fond) in the pan.
⏱️ 10 min - 4
In the same pan, add the sliced onion and sliced bell pepper. Cook over medium heat, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 5
Stir in the 2 tablespoons of all-purpose flour with the sautéed vegetables, mixing well to create a roux with the pan drippings. Cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 6
Slowly whisk in the 2 1/4 cups of beef broth, ensuring no lumps form. Add the 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and an optional pinch of cayenne pepper. Bring the gravy to a simmer.
⏱️ 5 min - 7
Continue to simmer the gravy, stirring occasionally, until it has slightly thickened, about 5 to 7 minutes.
⏱️ 6 min - 8
Return the seared short ribs to the simmering gravy. Spoon gravy over the ribs to cover them completely.
⏱️ 2 min - 9
Cover the pan with a lid and reduce the heat to low. Simmer for 30 to 40 minutes, or until the short ribs are fork-tender. Flanken-cut ribs cook faster than thicker cuts but will still be extremely tender and flavorful.
⏱️ 35 min - 10
Taste the gravy and adjust seasoning with additional salt and black pepper as needed. The gravy should be rich, thick, and savory.
⏱️ 2 min - 11
Serve the smothered short ribs immediately over cooked white rice, with a side of cooked cabbage or greens, and cornbread.