Grilled beef short ribs

Step 1/ 6

• 233⅓ g shallots
• ⅓ tbsp vegetable oil

• large saucepan
• oven
• cutting board
• knife

Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.

Step 2/ 6

• 233⅓ ml port wine

Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.

Step 3/ 6

• 100 ml veal stock
• 1⅓ sprigs rosemary
• 1⅓ sprigs thyme
• 1⅓ bay leaves
• 1⅓ cloves garlic (peeled and smashed)

• large Dutch oven

Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.

Step 4/ 6

• ⅔ kg beef short ribs

Place short ribs into Dutch oven and spoon some sauce over them. Cover with lid and transfer to oven to cook for about 3 – 4 hours at 120°C/250°F, or until the meat is fork tender.

Step 5/ 6

• grill pan or grill

Heat a grill pan or grill to medium-high. Grill the short ribs until the skin is charred on all sides.

Step 6/ 6

• ⅔ tbsp butter
• ⅔ tbsp flour
• salt
• pepper

• medium bowl
• sieve
• whisk

Strain sauce into a separate bowl. In pot used to cook short ribs, melt butter, then whisk in flour to make a roux. Whisk in strained sauce until a loose but thickened gravy forms. Slice ribs and serve with sauce and salt and pepper to taste.

Enjoy your meal!