Grilled beef short ribs

Based on 16 ratings
Felix Mielke

Felix Mielke

lefaubourg.berlin/de/

Chef, Le Faubourg, Berlin

Difficulty

Medium 👍
40
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
2 kg beef short ribs
700 g shallots
700 ml port wine
300 ml veal stock
4 sprigs rosemary
4 sprigs thyme
bay leaves
4 cloves garlic (peeled and smashed)
2 tbsp flour
2 tbsp butter
1 tbsp vegetable oil
salt
pepper
Metric
Imperial

Utensils

  • large saucepan
  • oven
  • cutting board
  • knife
  • large Dutch oven
  • grill pan or grill
  • medium bowl
  • sieve
  • whisk

Nutrition per serving

Cal
934
Protein
100 g
Fat
36 g
Carb
25 g
  • Step 1/6

    Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.
    • 700 g shallots
    • 1 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

    Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.
    • 700 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

    Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.
    • 300 ml veal stock
    • 4 sprigs rosemary
    • 4 sprigs thyme
    • bay leaves
    • 4 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

    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.
    • 2 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

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

    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.
    • 2 tbsp butter
    • 2 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.