Braised Gravy Short Ribs with Onions and Peppers


  • 3-4 lbs. short ribs
  • 1 tbsp. butter
  • 1 tbsp. vegetable oil
  • 4 cups brown gravy (recipe follows)
  • 2 green bell peppers, sliced
  • 1 large onion, sliced
  • Rolls or rice, for serving

 Brown Gravy:

  • 4 cups water
  • 4 tsp. beef bouillon
  • 1/2 tsp. black pepper
  • 1/2 tsp. gravy master
  • 1 tbsp. butter
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 3 tbsp. cornstarch
  • 3 tbsp. water

Preheat oven to 350 degrees F. 

Combine all gravy ingredients except cornstarch and water in a saucepan over medium heat. Heat until boiling. Mix cornstarch and water in a separate bowl. Slowly add to gravy, stirring constantly. Continue cooking 2-3 more minutes or until thickened.

In a large dutch oven, add butter and oil over medium-high heat. Add short ribs in an even layer and brown on all sides.

Add peppers and onions to the dutch oven. Top with gravy.

Cover and cook for 3 hours. Serve on rolls or over rice.

by The Savvy Kitchen