Prep Time: 15 mins | Cook Time: 2 hrs 40 mins | Total Time: 2 hrs 55 mins | Yield: 8 Servings
Give this recipe a try and I promise you that it will be worth all your time and efforts! Oh, man, you are so in for a treat! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!
Ingredients:
3 tbsp olive oil
8 meaty beef short ribs
3 c semi-circle slices of onions ¼-inch thick
4 tbsp tomato paste
10 oz dark ale or stout beer
3 sprigs of fresh thyme left on the stem
3 sprigs of flat-leaf parsley left on the stems
1 ½ quarts vegetable stock
1 tbsp Worcestershire sauce
¼ c ½ stick unsalted butter
¼ c plus 2 tablespoons all-purpose flour
Salt and pepper to taste
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Place a Dutch oven on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the ribs and sear each side until brown. Remove from the Dutch oven onto a clean plate.
In the same Dutch oven, add the onions and sauté until translucent.
Add the tomato paste and stir until well blended.
Add the beer and scrape the bottom to get the brown bits. Let the mixture boil.
Add the stock, parsley, thyme, and Worcestershire sauce. Stir until well combined.
Put the ribs back to the pot and stir until just mixed.
Cover the pot and cook for about 1 ½ hours or until the ribs are tender.
Remove the ribs from the pot onto a clean plate.
Remove the parsley and thyme, then discard.
Transfer the sauce into a large mixing bowl. Discard any fat that surfaces on top.
Remove the bones from the ribs, then use two forks to shred them into small pieces.
In the same Dutch oven, add butter and allow it to melt over medium heat.
Add flour and whisk until well combined.
Add the sauce gradually and whisk until well blended.
Allow the mixture to simmer until the texture becomes thick.
Sprinkle salt and pepper to taste.
Put the shredded meat back to the pot and stir until well combined.
Serve immediately. Enjoy!
Note:
This dish is best served with mashed potatoes.
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