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Beef Short Ribs

Ingredients

  • 5 pounds beef short ribs

  • 2 large sweet onions, cut in quarters 

  • 4 tablespoons extra virgin olive oil

  • 2 tablespoon creole seasoning

  • 2 quarts beef broth (low sodium)

  • 1 cups water

  • 3 cloves garlic, crushed

  • 1 pound baby bella mushrooms, cleaned & stems removed

  • 2 tablespoon corn starch

  • 14 ounces cream of mushroom soup

  • 2 teaspoon GRAVY MASTER

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Directions

  1. Place short ribs on a flat pan; sprinkle creole seasoning on the ribs, making sure to cover all sides. 

  2. Heat olive oil in a large skillet.  Sear short ribs on all sides, a few pieces at a time' set aside.

  3. Pour broth  and water in a large stockpot; add garlic and 1 onion. Place seared short ribs in broth liquid;

  4. Cover and bring to a slow boil.  Reduce heat to medium; cook 4 hours until short ribs are tender.  Remove 2 cups of the broth liquid.  Add the mushrooms and remaining onions.

  5. In a bowl, use 1/4 cup of the beef broth that was removed and add corn starch; mix together thoroughly. Pour in gravy master; stir to mix well.

  6. Add cream of mushroom soup and broth mixture  to the ribs.  Cook 15 minutes longer on low until the liquid in the pot thicken.

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