- 700 g shallots
- 1 tbsp vegetable oil
- large saucepan
- cutting board
Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.
Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.
- 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.
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.
Heat a grill pan or grill to medium-high. Grill the short ribs until the skin is charred on all sides.
- 2 tbsp butter
- 2 tbsp flour
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.