Braised Short Ribs With Gravy

• 6 tablespoons olive oil, divided
• 3-1/2 pounds beef short ribs
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tubs Knorr(R) Homestyle Stock - Beef
• 5 cups water
• 2 teaspoons fresh thyme leaves
• 2 bay leaves
• 4 large carrots, peeled and cut into thirds
• 2 teaspoons cornstarch
• 1 package (8 oz.) cipollini onions, peeled

1. Preheat oven to 325u0b0.
2. 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.
3. 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(R) 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.
4. Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet; set aside.
5. 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.

olive oil, beef short ribs, onion, garlic, tubs knorruae, water, thyme, bay leaves, carrots, cornstarch, cipollini onions

Taken from www.myrecipes.com/recipe/braised-short-ribs-with-gravy (may not work)