Grilled beef short ribs

Grilled beef short ribs

12 ratings

Felix Mielke, Chef at Le Faubourg


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

Difficulty

Medium 👍
40
min.
Preparation
180
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
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
Metric
Imperial
  • 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

Enjoy with

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

Nutrition per serving

Cal
934
Protein
100g
Fat
36g
Carb
25g

Step 1/6

Preheat oven to 120°C/250°F. Chop shallots and heat oil in pan over medium-high heat.
  • 700 shallots
  • 1 tbsp vegetable oil
  • large saucepan
  • oven
  • cutting board
  • knife

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

Step 2/6

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

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

Step 3/6

Add veal stock, herbs, and garlic. Let cook for another 2 min., then remove from heat. Transfer to Dutch oven.
  • 300 ml veal stock
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 4 bay leaves
  • 4 cloves garlic (peeled and smashed)
  • large Dutch oven

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

Step 4/6

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

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.

Step 5/6

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

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

Step 6/6

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.
  • 2 tbsp butter
  • 2 tbsp flour
  • salt and pepper to taste
  • medium bowl
  • sieve
  • whisk

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.