I struggle at times, finding a beef recipe that both MM and I will enjoy. Poultry is just so much easier, both when it comes to how much time it takes, as well as the number of possibilities. Beef recipes, tend to come with two general options for me – steak or some kind of braising method that takes hours. And you can guess which one is what I end up with when determining a meal that will provide MM leftovers for a week of lunches…
Beef Short Ribs Gravy
Ingredients
- 2.5 lbs bone in beef short ribs
- 2.5 lbs boneless beef short ribs
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsp extra virgin olive oil
- 6 oz shallots, sliced thickly
- 1 large onion, sliced thickly
- 4 Tbsp tomato paste
- 12 oz dark ale or stout beer
- 3 sprigs fresh thyme
- 48 oz beef stock
- 1 Tbsp Worcestershire sauce
- 1/4 c butter
- 1/4 c flour
Example – the original recipe calls for 5 lbs of bone in short ribs. Instead, I used half bone in and half boneless. The result was more beef for MM, and less gristle and sinew to deal with.
Directions
- Season ribs with salt and pepper, and preheat the oven to 375° F.
- Heat a large oven proof Dutch oven over medium high heat, and add the oil.
- Once hot, sear the ribs in batches for 2-3 minutes per side until browned, removing seared ribs to a platter.
- Using the same pot, reduce heat to medium, and add shallots and onions. Cook for three minutes, or until slightly cooked.
- Stir in tomato paste, and cook for one minute.
- Add thyme, beef stock, and Worcestershire sauce. Stir, then add the seared ribs to the pot. Bring to a boil.
- Cover and place in oven for 1 1/2 hours with lid slightly ajar. Turn ribs, and cook another 1 1/2 hours with lid slightly ajar.
- With tongs, remove ribs and bones to a platter to cool. Remove thyme stems as well.
- Transfer liquid into a different container. Using a ladle, skim off and discard the fat that will float to the top (may be up to 1 cup of fat).
- When the meat has cooled enough to handle, remove bones, gristle, sinew and fat, and discard. Shred the meat.
- Place butter into dutch oven, and melt over medium heat. Add flour and stir to form a roux. Cook for approximately 3 minutes, then add beef liquid a third at a time, whisking well with each addition.
- Adjust salt and pepper, then add shredded beef back in.
- Serve with mashed potatoes, rice, or noodles.
I got turned on to short ribs after we stopped at a restaurant during one of our four hour trips south (the stop was due to Google telling us that a 20 minute red zone was coming up in our route that was slowly spreading north – thanks, Google!). I think it was short rips and risotto, and I can’t tell you how much I love risotto. Found a recipe for that, but ended up finding a bunch more just for short ribs with gravy.
First one I tried was this one: https://www.afamilyfeast.com/beef-short-ribs-gravy/. It’s a little time consuming on the front end, but again, that’s what I’ve come to expect with beef recipes.
All in all, it’s a flavorful dish. You can put it with mashed potatoes, or noodles. MM, however, prefers rice. Yum!
