Grilled beef short ribs

Step 1/6

• 700 g shallots
• 1 tbsp vegetable oil

• large saucepan
• oven
• cutting board
• knife

Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.

Step 2/6

• 700 ml port wine

Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.

Step 3/6

• 300 ml veal stock
• 4 sprigs rosemary
• 4 sprigs thyme
• 4 bay leaves
• 4 cloves garlic (peeled and smashed)

• large Dutch oven

Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.

Step 4/6

• 2 kg beef short ribs

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.

Step 5/6

• grill pan or grill

Heat a grill pan or grill to medium-high. Grill the short ribs until the skin is charred on all sides.

Step 6/6

• 2 tbsp butter
• 2 tbsp flour
• salt
• pepper

• medium bowl
• sieve
• whisk

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.

Enjoy your meal!