Grilled beef short ribs

Ribs are one of my personal favorites, and not just because they offer so much meat. They remind me of boeuf Bourguignon.

Difficulty: Medium

Time: 40 min. preparation time, 180 min. baking time

Nutrition: Calories ca 934 / Protein 100g / Carbohydr. 25g / Fat 36g

Ingredients (6 servings)

2 kg	beef short ribs
700 g	shallots
700 ml	port wine
300 ml	veal stock
4 sprigs	rosemary
4 sprigs	thyme
4	bay leaves
4 cloves	garlic (peeled and smashed)
2 tbsp	flour
2 tbsp	butter
1 tbsp	vegetable oil
	salt and pepper to taste

Utensils

large saucepan, medium bowl, oven, large Dutch oven, sieve, whisk, grill pan or grill, cutting board, knife

Wine Tip

Lager
There’s no more fitting accompaniment to ribs than a glass of cold beer.

Step 1

Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.

large saucepan, oven, cutting board, knife

700 g shallots / 1 tbsp vegetable oil

Step 2

Sauté shallots until soft and fragrant, then add port wine and let reduce until only about ¼ of it remains.

700 ml port wine

Step 3

Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.

large Dutch oven

300 ml veal stock / 4 sprigs rosemary / 4 sprigs thyme / 4 bay leaves / 4 cloves garlic (peeled and smashed)

Step 4

Place short ribs into Dutch oven and spoon some sauce over them. Cover with lid and transfer to oven to cook for about 3 – 4 hours at 120°C/250°F, or until the meat is fork tender.

2 kg beef short ribs

Step 5

Heat a grill pan or grill to medium-high. Grill the short ribs until the skin is charred on all sides.

grill pan or grill

Step 6

Strain sauce into a separate bowl. In pot used to cook short ribs, melt butter, then whisk in flour to make a roux. Whisk in strained sauce until a loose but thickened gravy forms. Slice ribs and serve with sauce and salt and pepper to taste.

medium bowl, sieve, whisk

2 tbsp butter / 2 tbsp flour / salt and pepper to taste