EBT-Friendly: 71% of ingredients

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Fall-off-the-bone beef short ribs smothered in a rich, deeply flavorful gravy with onions and bell peppers. This hearty, comforting dish is slow-simmered to perfection for a meal that feels like a special occasion.

Ingredients:

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•   3-4 lbs beef short ribs
•   3-4 cups beef broth
•   1 large yellow onion (chopped)
•   1 large green bell pepper (chopped)
•   3-4 cloves fresh garlic (minced)
•   1-2 tbsp Worcestershire sauce
•   2-3 tbsp all-purpose flour
•   2 tbsp butter (or oil for sautu00e9ing)
•   1 packet ranch seasoning
•   1 packet sazon
•   2 tsp paprika
•   1/2 tsp dried thyme
•   1 tsp black pepper
•   1/2 tsp red pepper flakes
•   1 1/2 tsp garlic powder
•   1 1/2 tsp onion powder
•   1 tbsp Kinder's Butter Steakhouse seasoning

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Season the Meat: Pat the beef short ribs dry. Season them generously on all sides with garlic powder, onion powder, black pepper, red pepper flakes, paprika, and Kinder’s Butter Steakhouse seasoning.
2. Sear the Ribs: Heat a large, heavy pot or Dutch oven over medium-high heat with a little oil. Sear the short ribs on all sides until deeply browned. Remove the ribs and set aside.
3. Cook the Vegetables: In the same pot, add a tablespoon of butter or oil. Sauté the chopped yellow onion and green bell pepper until softened.
4. Make the Roux: Sprinkle flour (about 2 tbsp) over the vegetables. Cook, stirring constantly, for 1-2 minutes to form a light roux and cook out the raw flour taste.
5. Create the Gravy: Gradually whisk in the beef broth (about 2-3 cups) until smooth, scraping up any browned bits from the bottom of the pot.
6. Season the Gravy: Stir in Worcestershire sauce (1 tbsp), the contents of 1 ranch seasoning packet, and additional pinches of onion powder, garlic powder, and Kinder’s Butter Steakhouse seasoning to taste.
7. Simmer: Return the seared short ribs to the pot, nestling them into the gravy. Bring to a very low simmer, then cover and cook on low heat for about 1.5 to 2 hours, or until the meat is extremely tender.
8. Serve: Skim any excess fat from the surface of the gravy if desired. Serve the short ribs hot, smothered in the rich onion and pepper gravy, ideally over mashed potatoes, rice, or with crusty bread.

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