How to Cook Smothered Beef Short Ribs on the Stove

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If you follow us over on Instagram, so you lot already know that we recently spent some fourth dimension visiting Niagara Falls as part of a summer vacation road trip. Nosotros spent a few days on the Canadian side of the Falls and absolutely loved our visit!

It was my starting time time visiting Niagara Falls – and another "get-go" for me was eating Poutine – a classic Canadian dish of French chips topped with cheese curds and a brown gravy.  Yesterday we showed you how to make Perfect French Fries at home. And tomorrow, we'll be sharing our own Poutine recipe (inspired by our trip!) – but become set up today past making this incredible Beef Short Ribs Gravy!

Beef Brusque Ribs Gravy is fabricated past cooking brusk ribs until they are autumn-off-the-bone tender! In one case cooked, the meat is removed from the bone and shredded – then added dorsum into the cooking stock which has been thickened into a gravy.

Our Beef Brusque Ribs Gravy is shown here served over mashed potatoes, and tomorrow you'll see information technology served as part of the Poutine – but whatever way you eat it – this is the ultimate condolement 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'south really very easy to make. And, this Beef Brusque Ribs Gravy can exist made in advance and reheated merely before serving.

Recipe loosely adapted from chow.com

Ingredients

• 5 pounds meaty beef short ribs (most 8 ribs)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• i ½ cups thickly sliced shallots (6 ounces in weight)
• 1 ½ cups thickly sliced onion halves (nearly i medium to large onion)
• 4 tablespoons lycopersicon esculentum paste
• 1 12-ounce bottle dark ale or stout beer
• 3 large sprigs fresh thyme, left on the stem
• three large sprigs flat leaf parsley, left on the stems
• 1½ quarts vegetable stock
• ane tablespoon Worcestershire sauce
• ¼ cup butter ( ½ a stick)
• ¼ cup all-purpose flour plus 2 tablespoons (*Run across Notation above)
• Boosted salt and pepper to taste
• Mashed potatoes (run across recipe hither) for serving

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1. Flavor the ribs with the table salt and pepper.
2. Heat a big oven proof Dutch oven over medium loftier heat and add oil.
3. Once hot, add half the ribs and sear on all sides for ii-3 minutes per side or until browned. Remove to a platter and repeat for residual of ribs. Remove the second batch to the same platter.
4. Preheat oven to 375 degrees F.
5. Using same pot, plow the heat to medium and add together the shallots and onions and melt for about three minutes or until just slightly cooked.
6. Add tomato paste and cook and stir for one minute.
7. Add the ale and stir and cook until reduced past half.
8. Add the sprigs of thyme and parsley, stock and Worcestershire sauce. Add the seared ribs to the pot, bring to a boil, embrace and place in oven for three hours with lid slightly ajar. Halfway through cooking, turn ribs, cover again and finish cooking with chapeau slightly ajar.
9. If you are serving with mashed potatoes cook them now.
10. With a pair of tongs, remove ribs and bones to a platter to cool.
11. Remove and discard the thyme stems. The parsley volition take disintegrated into the sauce.
12. Cascade the liquid into a container and with a ladle, skim off and discard the fat that floats to the top. I removed an entire cup of fatty.
13. Once the meat has cooled enough to handle, separate the meat from the basic, fatty, gristle and sinew. Reserve meat and if not already shredded, shred with two forks. Discard basic and gristle. You should have 1 ½ pounds of cooked meat.
14. Place butter in same pot that the ribs were cooked in and melt over medium heat.
15. Add flour and stir to form a roux. Note, experience free to omit the two tablespoons of flour and only use the ¼ cup if you similar your gravy on the thin side. Cook this mixture for nigh iii minutes. Then 1 third at a time, add liquid back in whisking at each third.
16. Adjust seasoning and add shredded beefiness back in. If also thick, thin down with a little water.
17. Serve over mashed potatoes or rice or use in Poutine (recipe coming tomorrow)

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Poutine

Perfect Mashed Potatoes

Perfect French Chips

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Martha is office of the husband-married woman team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is ane of the best ways to prove someone that you lot care. Martha is a self-taught dwelling house melt, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are blistering, desserts, vegetables and pasta dishes.

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Updated: 3/2/22

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Source: https://www.afamilyfeast.com/beef-short-ribs-gravy/

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