Braised Short Ribs With Gravy

• 4 pounds bone-in beef short ribs
• 1 teaspoon pepper, divided
• 1/2 teaspoon salt
• 3 tablespoons canola oil
• 3 celery ribs, chopped
• 2 large carrots, chopped
• 1 large yellow onion, chopped
• 1 medium sweet red pepper, chopped
• 1 garlic clove, minced
• 1 cup dry red wine or reduced-sodium beef broth
• 5 cups reduced-sodium beef broth, divided
• 1 fresh rosemary sprig
• 1 fresh oregano sprig
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

1. Preheat oven to 325u0b0. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
2. Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs.
3. Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

pepper, salt, canola oil, celery, carrots, yellow onion, sweet red pepper, garlic, red wine, beef broth, rosemary, oregano, bay leaf, butter, flour

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