Grilled beef short ribs
Difficulty: Medium
Time: 40 min. preparation time, 180 min. baking time
Nutrition: Calories ca 934 / Protein 100g / Carbohydr. 25g / Fat 36g
Ingredients (6 servings)
| 2 kg | beef short ribs |
| 700 g | shallots |
| 700 ml | port wine |
| 300 ml | veal stock |
| 4 sprigs | rosemary |
| 4 sprigs | thyme |
| 4 | bay leaves |
| 4 cloves | garlic (peeled and smashed) |
| 2 tbsp | flour |
| 2 tbsp | butter |
| 1 tbsp | vegetable oil |
| salt and pepper to taste |
Utensils
large saucepan, medium bowl, oven, large Dutch oven, sieve, whisk, grill pan or grill, cutting board, knife
Wine Tip
Lager
There’s no more fitting accompaniment to ribs than a glass of cold beer.
Step 1
Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.
large saucepan, oven, cutting board, knife
700 g shallots / 1 tbsp vegetable oil
Step 2
Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.
700 ml port wine
Step 3
Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.
large Dutch oven
300 ml veal stock / 4 sprigs rosemary / 4 sprigs thyme / 4 bay leaves / 4 cloves garlic (peeled and smashed)
Step 4
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
Step 5
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
Step 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.
medium bowl, sieve, whisk
2 tbsp butter / 2 tbsp flour / salt and pepper to taste
