Prep Time: 15 mins | Cook Time: 2 hrs 40 mins | Total Time: 2 hrs 55 mins | Servings: 8
I don’t care how long it takes because it’s all worth it! Scrumptious Beef Short Ribs with Gravy that melts in your mouth.
Ingredients
3 tbsp olive oil
8 meaty beef short ribs
3 c semi-circle slices of onions 1/4″ thick
4 tbsp tomato paste
10 oz dark ale or stout beer
3 sprigs fresh thyme left on the stem
3 sprigs flat-leaf parsley left on the stems
1 1/2 qt vegetable stock
1 tbsp Worcestershire sauce
1/4 c 1/2 stick unsalted butter
1/4 c + 2 tbsp all-purpose flour
Salt and pepper to taste
How to make Beef Short Ribs
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Heat oil in an oven-safe Dutch oven over medium heat. When the oil is hot, add the ribs and sear on all sides. Do this in batches if needed. Transfer the seared ribs on a clean plate. Set aside.
Step 3: In the same Dutch oven, saute the onions until soft. Add in the tomato paste and stir until evenly dispersed.
Step 4: Deglaze the Dutch oven. Pour in the ale or beer and scrape the crusty bits in the bottom. Let the mixture boil until half the liquid has disappeared.
Step 5: Stir in the thyme, parsley, stock, and Worcestershire sauce. Then, add the ribs. Partly cover the Dutch oven with the lid.
Step 6: Place in the preheated oven. Cook for at least 90 minutes to 2 hours or until the meat is thoroughly cooked. Halfway through cooking, ensure to turn the meat.
Step 7: When done, take the ribs out of the Dutch oven and onto a clean plate. Allow the ribs to rest. In the meantime, discard the thyme and parsley stems from the mixture, then pour the liquid into a large glass bowl, skimming off the fats that float. Set aside.
Step 8: When the ribs are cool enough to handle, remove the bones, fat, gristle, and sinew. Using two forks, shred the meat and set aside.
Step 9: Going back to the empty Dutch-oven, add butter and let it melt over medium heat. Once melted, whisk in the flour until the lumps are gone.
Step 10: Gradually add in the liquid and bring to a simmer. Allow the liquid to thicken. To taste, season with salt and pepper.
Step 11: At this point, add the shredded meat to the Dutch oven and stir.
Step 12: Serve immediately with mashed potatoes.
Ingredients
- 3 tbsp olive oil
- 8 meaty beef short ribs
- 3 c semi-circle slices of onions 1/4" thick
- 4 tbsp tomato paste
- 10 oz dark ale or stout beer
- 3 sprigs fresh thyme left on the stem
- 3 sprigs flat-leaf parsley left on the stems
- 1 1/2 qt vegetable stock
- 1 tbsp Worcestershire sauce
- 1/4 c 1/2 stick unsalted butter
- 1/4 c + 2 tbsp all-purpose flour
- Salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Heat oil in an oven-safe Dutch oven over medium heat. When the oil is hot, add the ribs and sear on all sides. Do this in batches if needed. Transfer the seared ribs on a clean plate. Set aside.
Step 3: In the same Dutch oven, saute the onions until soft. Add in the tomato paste and stir until evenly dispersed.
Step 4: Deglaze the Dutch oven. Pour in the ale or beer and scrape the crusty bits in the bottom. Let the mixture boil until half the liquid has disappeared.
Step 5: Stir in the thyme, parsley, stock, and Worcestershire sauce. Then, add the ribs. Partly cover the Dutch oven with the lid.
Step 6: Place in the preheated oven. Cook for at least 90 minutes to 2 hours or until the meat is thoroughly cooked. Halfway through cooking, ensure to turn the meat.
Step 7: When done, take the ribs out of the Dutch oven and onto a clean plate. Allow the ribs to rest. In the meantime, discard the thyme and parsley stems from the mixture, then pour the liquid into a large glass bowl, skimming off the fats that float. Set aside.
Step 8: When the ribs are cool enough to handle, remove the bones, fat, gristle, and sinew. Using two forks, shred the meat and set aside.
Step 9: Going back to the empty Dutch-oven, add butter and let it melt over medium heat. Once melted, whisk in the flour until the lumps are gone.
Step 10: Gradually add in the liquid and bring to a simmer. Allow the liquid to thicken. To taste, season with salt and pepper.
Step 11: At this point, add the shredded meat to the Dutch oven and stir.
Step 12: Serve immediately with mashed potatoes.
