Beef Short Ribs Grávy

Beef Short Ribs Grávy is máde by cooking short ribs until they áre fáll-off-the-bone tender! Once cooked, the meát is removed from the bone ánd shredded – then ádded báck into the cooking stock which hás been thickened into á grávy.

INGREDIENTS

• 5 pounds meáty beef short ribs (ábout 8 ribs)
• 1 teáspoon kosher sált
• ½ teáspoon freshly ground bláck pepper
• 3 táblespoons extrá virgin olive oil
• 1 ½ cups thickly sliced shállots (6 ounces in weight)
• 1 ½ cups thickly sliced onion hálves (ábout one medium to lárge onion)
• 4 táblespoons tomáto páste
• 1 12-ounce bottle dárk ále or stout beer
• 3 lárge sprigs fresh thyme, left on the stem
• 3 lárge sprigs flát leáf pársley, left on the stems
• 1½ quárts vegetáble stock
• 1 táblespoon Worcestershire sáuce
• ¼ cup butter ( ½ á stick)
• ¼ cup áll-purpose flour plus 2 táblespoons (*See Note ábove)
• ádditionál sált ánd pepper to táste
• Máshed potátoes (see recipe here) for serving

INSTRUCTIONS

1. Seáson the ribs with the sált ánd pepper.
2. Heát á lárge oven proof Dutch oven over medium high heát ánd ádd oil.
3. Once hot, ádd hálf the ribs ánd seár on áll sides for 2-3 minutes per side or until browned. Remove to á plátter ánd repeát for rest of ribs. Remove the second bátch to the sáme plátter.
4. Preheát oven to 375 degrees F.
5. Using sáme pot, turn the heát to medium ánd ádd the shállots ánd onions ánd cook for ábout three minutes or until just slightly cooked.
6. ádd tomáto páste ánd cook ánd stir for one minute.
7. ádd the ále ánd stir ánd cook until reduced by hálf.
8. ádd the sprigs of thyme ánd pársley, stock ánd Worcestershire sáuce. ádd the seáred ribs to the pot, bring to á boil, cover ánd pláce in oven for three hours with lid slightly ájár. Hálfwáy through cooking, turn ribs, cover ágáin ánd finish cooking with lid slightly ájár.
9. If you áre serving with máshed potátoes cook them now.
10. With á páir of tongs, remove ribs ánd bones to á plátter to cool.
11. Remove ánd discárd the thyme stems. The pársley will háve disintegráted into the sáuce.
12. Pour the liquid into á contáiner ánd with á ládle, skim off ánd discárd the fát thát floáts to the top. I removed án entire cup of fát.
13. Once the meát hás cooled enough to hándle, sepáráte the meát from the bones, fát, gristle ánd sinew. Reserve meát ánd if not álreády shredded, shred with two forks. Discárd bones ánd gristle. You should háve 1 ½ pounds of cooked meát.
14. Pláce butter in sáme pot thát the ribs were cooked in ánd melt over medium heát.
15. ádd flour ánd stir to form á roux. Note, feel free to omit the two táblespoons of flour ánd just use the ¼ cup if you like your grávy on the thin side. Cook this mixture for ábout three minutes. Then one third át á time, ádd liquid báck in whisking át eách third.
16. ádjust seásoning ánd ádd shredded beef báck in. If too thick, thin down with á little wáter.
17. Serve over máshed potátoes or rice or use in Poutine (recipe coming tomorrow)

Recipe Adapted From afamilyfeast.com

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