Beef Short Ribs

Braised meaty beef short ribs simmered in dark ale, vegetable stock and herbs, then shredded and served in a rich gravy with mashed potatoes.

⏱️ Prep: 15 min🍳 Cook: 160 min

Nutrition

266

Calories

—

Protein

—

Carbs

—

Fat

3 tablespoons	45 ml	olive oil
8		meaty beef short ribs
3 cups	720 ml	semi-circle slices of onions, 1/4-inch thick
4 tablespoons	60 ml	tomato paste
10 ounces	285 g	dark ale or stout beer
3 sprigs		fresh thyme, left on the stem
3 sprigs		flat leaf parsley, left on the stems
1.5 quarts	1.4 l	vegetable stock
1 tablespoon	15 ml	Worcestershire sauce
0.25 cup	60 ml	unsalted butter (1/2 stick)
0.375 cup	90 ml	all-purpose flour
to taste		salt and pepper

Preheat oven to 375°F.
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.
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.
Stir in the thyme, parsley, stock, and Worcestershire sauce. Add back in the ribs. Top the Dutch oven with the lid, leaving slightly ajar.
Cook in the oven for 90 minutes to 2 hours, until the meat is cooked through, turning the meat about halfway through cooking.
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.
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.
To the now empty Dutch oven, heat the butter over medium heat until melted. Whisk in the flour until no lumps remain.
Slowly add the liquid, ladle by ladle, and bring to a simmer. Let simmer until thickened. Season with salt and pepper to taste.
Stir in the shredded meat. Serve hot with mashed potatoes.