Beef Short Ribs

Scrumptious, melt-in-your-mouth Beef Short Ribs & Gravy take some time, but everything that’s worthwhile takes a little time

The ribs cook slowly in the oven to yield some of the most tender meat you will ever taste. The gravy is made from the meat’s drippings, producing an incredibly savory, smooth, and thick sauce that you will basically be drinking.  No kidding, you will want to lick the plate.  Go for it, no judgment here!

Ingredients

• 3 tablespoons olive oil
• 8 meaty beef short ribs
• 3 cups semi-circle slices of onions 1/4-inch thick
• 4 tablespoons tomato paste
• 10 ounces dark ale or stout beer
• 3 sprigs fresh thyme left on the stem
• 3 sprigs flat leaf parsley left on the stems

Beef Short Ribs

• 1 1/2 quarts vegetable stock
• 1 tablespoon Worcestershire sauce
• 1/4 cup 1/2 stick unsalted butter
• 1/4 cup plus 2 tablespoons all-purpose flour
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. In an oven-safe Dutch oven, heat the olive oil over medium heat. Once shimmering, sear each side of the ribs, working in batches if necessary. Place the seared ribs on a clean plate and set aside.
3. To the now empty Dutch oven, cook the onions, until softened. Stir in the tomato paste until evenly distributed. Pour in the ale or beer, scraping up any crusty bits that may have formed. Allow it to boil until half the liquid has evaporated.
4. Stir in the thyme, parsley, stock, and Worcestershire sauce. Add back in the ribs. Top the Dutch oven with the lid, leaving slightly ajar.
5. Cook in the oven for 90 minutes to 2 hours, until the meat is cooked through, turning the meat about halfway through cooking.
6. Remove the ribs to a clean plate and let rest. Discard any of the thyme or parsley stems. Pour the liquid into a large, glass bowl and skim off the fat that floats to the top. Set aside.
7. The ribs should now be cool enough to handle. Remove the meat from the bones, fat, gristle, and sinew. Shred the meat using two forks. Set aside.
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Source Recipes Full HERE

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