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Delicious Beef Short Ribs Gravy

Beef Short Ribs Gravy is made by cooking short ribs until they are fall-off-the-bone tender! Once cooked, the meat is removed from the bone and shredded – then added back into the cooking stock which has been thickened into a gravy.

Our Beef Short Ribs Gravy is shown here served over mashed potatoes, and tomorrow you’ll see it served as part of the Poutine – but any way you eat it – this is the ultimate comfort food! The gravy has a rich and savory flavor with a just touch of sweetness – thanks to the addition of dark ale in the gravy – and the flavors are incredible.

Although this recipe has a long cooking time – three and a half hours – it’s actually very easy to make. And, this Beef Short Ribs Gravy can be made in advance and reheated just before serving.

Recipe adapted from chow.com
 Delicious #Beef Short Ribs Gravy  #recipe #comfortfood
  • 5 pounds meaty beef short ribs (about 8 ribs)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 1 ½ cups thickly sliced shallots (6 ounces in weight)
  • 1 ½ cups thickly sliced onion halves (about one medium to large onion)
  • 4 tablespoons tomato paste
  • 1 12-ounce bottle dark ale or stout beer
  • 3 large sprigs fresh thyme, left on the stem
  • 3 large sprigs flat leaf parsley, left on the stems
  • 1½ quarts vegetable stock
  • 1 tablespoon Worcestershire sauce
  • ¼ cup butter ( ½ a stick)
  • ¼ cup all-purpose flour plus 2 tablespoons (*See Note above)
  • Additional salt and pepper to taste
  • Mashed potatoes (see recipe here) for serving
  1. Season the ribs with the Pepper and Salt.
  2. Heat a large oven proof Dutch oven over medium high heat and add oil.
  3. Once hot, add half the ribs and simmer on all sides for 2-3 minutes each side or until browned. Remove to a platter and repeat for rest of ribs. Eliminate the batch that is next to the platter.
  4. Preheat oven to 375 degrees F.
  5. Using same pot, turn the heat to medium and add the shallots and onions and cook for approximately three minutes or until just slightly cooked.
  6. Add tomato paste and stir and cook for a minute.
  7. Add the ale and stir and cook until reduced by half.
  8. Add the sprigs of thyme and parsley, stock and Worcestershire sauce. Add the ribs that are seared bring to a boil, cover and place with lid. Halfway through cooking, turn ribs, cover and finish cooking with lid.
  9. If you're working with mashed potatoes cook them today.
  10. Using a pair of tongs, remove bones and ribs into a platter to cool.
  11. Remove and discard the thyme stems. The parsley will have disintegrated to the sauce.
  12. Pour the liquid into a container and using a ladle, skim off and discard the fat that floats to the surface. I eliminated an entire cup of fat.
  13. When the meat has cooled enough to handle, separate the meat from the bones, fat, gristle and sinew. Reserve if not already and meat shredded, shred with two forks. Discard gristle and bones. You need to have 1 1/2 lbs of meat that is cooked.
  14. Put butter in same pot which the ribs were cooked in and melt over moderate heat.
  15. Add flour and stir to form a roux. Note, don't hesitate to omit the 2 tablespoons of flour if you like your sauce and use the 1/4 cup. Cook this mixture for around three minutes. Then at a time, add in whisking at every third liquid back.
  16. Adjust seasoning and add shredded beef in. Thin down with a little water if too thick.
  17. Serve over mashed potatoes or rice or use at Poutine (recipe coming tomorrow)

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