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Grilled beef short ribs
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
large saucepan, oven, cutting board, knife, large Dutch oven, grill pan or grill, medium bowl, sieve, whisk
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How-To Videos
How to thicken a sauce
How to make an all-rounder roux
Nutrition per serving
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!
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