Before, I begin to cook my short ribs I've allowed them to marinate for at least 24 hours. You don't necessarily have to marinate them, this is something that I do. I marinate them with meat tenderizer, salt, pepper, Adobo seasoning, and 1 tablespoon of olive oil to truly enhance the flavor and to tenderize the meat.
Once my beef short ribs have finished marinating, I drudge them in flour.
After the ribs have been drudged, they are ready to be seared.
Now, that I have finished drudging my beef short ribs. I'm going to use 2 tablespoons of butter and 2 tablespoons of olive oil. In a large sauce pan on high heat, in order to sear them.
Then, I add my ribs and began to sear them on all sides.
After the ribs have been seared you will take them out of the pan and set them aside, so you can braise them.
Next, add 2 tablespoons of flour to the rib drippings left in the pan.
Once I've peeled and washed my onion, I began to cut it in half.
Now that your drippings have turned brown, add your onions to sauté.
You will stir the onions until they become translucent.
Then, you add the entire box of beef broth to the onions.
If you prefer a thicker gravy feel free to add 1 tablespoon of cornstarch, and 2 tablespoons of water mixed together. Add the mixture slowly to the gravy.
Then, add a lid, let simmer on low heat for an hour and half or until the meat becomes fork tender.
Whenever your short ribs are finished, you can place them in a serving dish.
In this recipe you can marinate the beef short ribs overnight for 24 hours. Or you can marinate the same day with any seasoning of your choice.