This Sunday Gravy is a cozy, hearty dish made with tender beef short ribs simmered in a rich tomato sauce. It’s perfect for family gatherings or lazy weekends!
The smell of this gravy simmering is pure comfort. I usually serve it over pasta or with some crusty bread to soak up all that delicious sauce. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: These are the stars of the dish, offering rich flavor and tenderness. If you can’t find short ribs, chuck roast or brisket work well, though they’ll have slightly different textures.
Olive Oil: This helps in browning the ribs and sautéing vegetables. Feel free to use canola or vegetable oil if you prefer a higher smoke point, but olive oil adds a lovely flavor.
Crushed Tomatoes & Tomato Sauce: Look for high-quality canned tomatoes for the best taste. If you like, you can substitute with fresh tomatoes (around 6-8), but you’ll need to peel and chop them first.
Red Wine: This adds depth of flavor, but it’s optional. You can replace it with beef broth or a splash of balsamic vinegar if you prefer not to use alcohol.
Herbs: Fresh herbs can be used instead of dried. Just double the amount if you have fresh oregano and basil on hand. If you’re keen on a different taste, thyme works great too.
How Do I Ensure My Ribs Are Perfectly Tender?
Cooking the beef short ribs to perfection is key for this recipe. Here’s how to do it:
- Start by searing the ribs: Browning them creates a wonderful depth of flavor and helps seal in juiciness.
- Simmer gently: Cook on low heat for 2.5 to 3 hours. A gentle simmer allows the meat to break down and become tender without drying out.
- Check doneness: The meat should be falling off the bone when done. If you find it’s still tough, cover and keep simmering—it may take a bit longer.
Stirring occasionally ensures that nothing sticks to the bottom and helps distribute flavors evenly. Trust your nose; if it smells great, you’re on the right track!
Sunday Gravy with Tender Beef Short Ribs
Ingredients You’ll Need:
For the Gravy:
- 3 lbs beef short ribs, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1/2 cup dry red wine (optional)
- 1 cup beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- Fresh basil or parsley, chopped (for garnish)
For Serving:
- Cooked pasta or crusty bread
How Much Time Will You Need?
This comforting Sunday Gravy takes about 20 minutes to prepare and 2.5 to 3 hours to simmer. It’s the perfect dish to set and forget while you relax and enjoy the delicious aromas filling your home!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Generously season your beef short ribs with salt and pepper on all sides. This preparation step is essential for building flavor!
2. Brown the Ribs:
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs. Brown them for about 3-4 minutes on each side until they are beautifully caramelized. Once done, remove the ribs from the pot and set them aside on a plate.
3. Sauté the Vegetables:
Lower the heat to medium and add the chopped onions, carrots, and celery to the pot. Sauté everything together for about 5-7 minutes, or until the vegetables have softened. Then, stir in the minced garlic and cook for just 1 more minute until fragrant.
4. Deglaze the Pot:
If you’re using red wine, pour it in now! Use a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pot. Allow the wine to reduce by half for about 3-4 minutes.
5. Add the Sauces and Spices:
Next, add in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, sugar, and optional red pepper flakes. Stir everything together well.
6. Simmer:
Return the browned short ribs back to the pot, making sure to nestle them into the sauce. Bring everything to a gentle simmer, then partially cover the pot with a lid. Let it simmer on low heat for 2.5 to 3 hours. Stir occasionally to prevent sticking and check the sauce’s consistency, adding a splash of water or broth as needed.
7. Finish and Serve:
After cooking, the ribs should be wonderfully tender and falling off the bone. Remove them from the pot and let them rest for a moment. You can either shred the meat and return it to the gravy or serve the ribs whole. Taste the gravy and adjust salt and pepper if necessary.
8. Enjoy!
Serve the Sunday Gravy hot over your favorite pasta or with a piece of crusty bread, and garnish with fresh basil or parsley. Enjoy this heartwarming meal with family and friends!
Happy cooking!
Frequently Asked Questions
Can I Use Different Cuts of Beef?
Yes! While beef short ribs are ideal for their rich flavor and tenderness, you can also use chuck roast or brisket. Just remember that different cuts may require varying cooking times to achieve that melt-in-your-mouth texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the gravy in a freezer-safe container for up to 3 months. Just thaw overnight in the fridge before reheating!
Can I Make This Gravy Vegetarian?
Absolutely! Substitute the beef short ribs with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of beef broth. You can also add lentils or beans for added protein.
How Do I Ensure the Gravy Isn’t Too Thick?
If your gravy gets too thick while simmering, simply stir in a splash of water or additional beef broth until you reach your desired consistency. Remember to taste and adjust seasoning as needed!
