Beef Short Ribs
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 25 mins
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Servings
4 people
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Calories
773 kcal
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Course
Main Course
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Cuisine
American
Beef Short Ribs
Description
Beef Short Ribs are prepared by seasoning and searing the ribs to develop a deep, caramelized crust. They are then braised with diced onions, tomato paste, and dark ale to introduce robust flavors. Fresh sprigs of thyme, parsley, and rosemary, along with beef broth and Worcestershire sauce, create a fragrant and savory poaching liquid. Slow oven cooking breaks down the connective tissue, making the ribs tender and moist.
The resulting meat is flavorful and can be served with mashed potatoes, which balance the richness of the ribs. The cooking liquid is strained, and the sauce is enriched with butter and thickened with flour for a smooth finish.
Careful handling during the searing and braising stages helps develop complexity while maintaining the tenderness of the meat. Discarding the herbs before finishing the sauce ensures a clean texture. This method produces a hearty main course suitable for a comforting dinner.
Ingredients
- 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 tomato paste 56 g
- 10 ounces dark ale or stout beer
- 2 prigs thyme fresh
- 2 prigs parsley fresh
- 2 prigs rosemary fresh
- 6 cups beef broth 48 ounces
- 1 tablespoon Worcestershire sauce
- ¼ cup unsalted butter
- 2 tablespoons all-purpose flour
- potato for serving, mashed
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 773kcal | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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