Beef Short Ribs

Name: Beef Short Ribs
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 4 people
Ingredients: 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 tablespoon extra virgin olive oil; 8 beef short ribs; 1 large yellow onion; ¼ cup (56 g) tomato paste; 10 ounces dark ale; 2 sprigs fresh thyme; 2 sprigs fresh parsley; 2 sprigs fresh Rosemary; 6 cups (48 ounces) beef broth; 1 tablespoon Worcestershire sauce; ¼ cup (½ stick / 57 g) unsalted butter; 2 tablespoons all-purpose flour; mashed potatoes

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5.0

51 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
3 hrs 25 mins
Servings
4 people
Calories
773 kcal
Course
Main Course
Cuisine
American

Beef Short Ribs

Xyla Marshall

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Beef Short Ribs & Gravy are beef ribs seared, then slowly cooked in the oven until perfectly tender, complemented with a flavorful and hearty gravy. Serve these over a pile of mashed potatoes and watch everyone lick their plates when done! Seriously, the beef and gravy are that good!

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Ingredients

Servings

1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon extra virgin olive oil
8 beef short ribs, about 2 pounds
1 large yellow onion, diced (about 1 ½ cups)
¼ cup (56 g) tomato paste
10 ounces dark ale, or stout beer
2 sprigs fresh thyme
2 sprigs fresh parsley
2 sprigs fresh Rosemary
6 cups (48 ounces) beef broth
1 tablespoon Worcestershire sauce
¼ cup (½ stick / 57 g) unsalted butter
2 tablespoons all-purpose flour
mashed potatoes, for serving

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Instructions

Preheat the oven to 350°F.
Evenly season all sides of each short rib with salt and pepper. Set aside.
To an oven-safe Dutch oven over medium-high heat, add the olive oil. Once hot, sear each side of the ribs, working in batches if necessary. Transfer the seared ribs onto a plate and set aside.
Reduce heat to medium. To the Dutch oven, add the onions, tomato paste, and beer. Stir to combine, scraping the brown bits from the bottom of the Dutch oven as you go. Continue cooking for 5 more minutes to allow some of the alcohol to evaporate.
Add thyme, parsley, rosemary, broth, Worcestershire sauce, and the seared ribs.
Bring the mixture to a boil. Cover the Dutch oven and carefully transfer it to the oven. Cook for 3 hours, or until the meat is tender and starting to fall off the bone.
When done cooking, carefully remove the ribs and transfer them to a plate. Tent with aluminum foil to keep warm.
Discard the herbs from the pot and transfer the liquid broth to a large glass bowl. You should have about 6 cups of broth. Use a spoon to skim off and discard the top layer of fat that has floated to the surface.
Heat the original Dutch oven over medium heat. Add butter and heat until melted. Add flour, whisking until no lumps remain.
Slowly add the broth back to the pot, whisking continually. Heat the mixture until it reaches a simmer. Continue cooking until the mixture thickens enough to coat the back of a spoon (approximately 5 more minutes).
Serve the short ribs and gravy over mashed potatoes.