Shereen Pavlides Beef Short Ribs with Thyme Port Gravy

Rich braised short ribs served over mashed potatoes or polenta.


  • 4-1/2 pounds bone-in Beef Short Ribs
  • salt to taste
  • ground black pepper to taste
  • 2 tablespoons avocado oil
  • 3 carrots, cut into 1/2-inch pieces
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 1 fennel bulb, trimmed, cut into 1/2-inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup port wine
  • 3-1/2 cups beef stock
  • 1 small bunch fresh thyme
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • cooked mashed potatoes or polenta, optional
  • sliced chives, for garnish


  1. Preheat oven to 350°F. Pat short ribs dry with paper towels, season with salt and pepper.
  2. Heat oil in a 6-quart Dutch-oven over medium heat. Add short ribs; sear until browned on all sides, 2 minutes per side. Transfer to a plate; set aside.
  3. Remove all but 2 tablespoons fat. Add carrots, onions and fennel. Season with salt and pepper, cook and stir until tender, 2 to 3 minutes. Add garlic, cook until fragrant, about 30 seconds. Add tomato paste, cook until lightly browned, about 1 minute.
  4. Deglaze pan with port wine. Stir, releasing brown bits from the bottom of the pan, about 1 minute. Stir in beef stock, thyme and peppercorns.
  5. Return short ribs to pan, bring to a simmer. Cover and cook until short ribs are fork-tender, 2 to 2 1/2 hours, turning half-way through cooking.
  6. Meanwhile, stir together butter and flour; refrigerate until ready to use.
  7. Remove short ribs to a plate; strain liquid over a large bowl. Return liquid to pan over medium-low heat. Add flour mixture; stir constantly until liquid is thickened and coats the back of a spoon, 1 to 2 minutes. Remove from the heat.
  8. If desired, serve short ribs over mashed potatoes or polenta. Spoon gravy over short ribs. Garnish with chives, because you’re fancy. 

Nutrition information per serving, 4 servings: 515 Calories; 28.0 g Total Fat (11.4 g Saturated Fat; 0.2 g Trans Fat; 1.3 g Polyunsaturated Fat; 12.7 g Monounsaturated Fat); 117 mg Cholesterol; 375 mg Sodium; 17 g Total Carbohydrate; 2.3 g Dietary Fiber; 7.3 g Total Sugars; 0.0 g Added Sugars; 40 g Protein; 65.8 mg Calcium; 5.1 mg Iron; 925 mg Potassium; 0.4 mg Vitamin D; 0.4 mg Riboflavin; 9.8 mg Niacin; 0.5 mg Vitamin B6; 4.1 mcg Vitamin B12; 360 mg Phosphorus; 9.6 mg Zinc; 29.2 mcg Selenium; 155.9 mg Choline.


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