Step 1/6
- 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.
Step 3/6
- 300 ml veal stock
- 4 sprigs rosemary
- 4 sprigs thyme
- 4 bay leaves
- 4 cloves garlic (peeled and smashed)
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.
Step 5/6
Heat a grill pan or grill to medium-high. Grill the short ribs until the skin is charred on all sides.
Step 6/6
- 2 tbsp butter
- 2 tbsp flour
- salt
- pepper
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.
