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BRAISED BEEF SHORT RIBS WITH THYME PORT GRAVY


With the holiday season coming up, it is the perfect time to indulge in a symphony of flavors with this sumptuous and comforting dish of braised beef short ribs draped in a luscious port-infused gravy. Slow-cooked to tender perfection, each bite of these melt-in-your-mouth ribs is a testament to the artistry of braising. The rich essence of beef harmonizes flawlessly with the deep, nuanced notes of port wine, creating an amazing blend of taste that elevates every spoonful. This recipe perfectly captures the essence of warmth and satisfaction, making it an excellent centerpiece for any occasion or a luxurious treat for a cozy night in.


Cook Time: 3-4 hours

Difficulty: ★★★☆☆


 

INGREDIENTS:

  • 4 lb beef short ribs

  • 1 whole onion, chopped in large pieces

  • 3 carrots, peeled and chopped, 3 inches in length. Save the carrot tops

  • 1 whole fennel, chopped in large pieces. Save fennel tops

  • 4 garlic cloves

  • 3 stems of fresh thyme

  • 1 cup port, sherry, or red wine

  • 1 tbsp of tomato paste

  • 3½ cups of beef stock

  • 1 tsp black peppercorn

  • 2 tbsp unsalted butter, soften

  • 2 tbsp all purpose flour

  • Kosher salt

  • Ground pepper

  • 2 tbsp olive or avocado oil


 

RECIPE:


1. Coat the beef short ribs with a kosher salt and ground pepper.


2. In an oven safe pot, heat olive or avocado oil on medium heat. Once oil is hot, sear the short ribs two minutes on each side. Remove the short ribs and place on the side

3. Save about 3 tbsp of the residual oil from the searing process of the short ribs. To the same pot, sautéed the garlic, fennel, carrots, and onions with a pinch of salt and pepper for 3 minutes.


4. Add the tomato paste. Sautéed for 1 minute or until the paste caramelizes.

5. Add the port/sherry/red wine and allow to deglaze for about 30 seconds to remove the brown bits.




6. Next add the beef stock, thyme, peppercorn, carrot and fennel tops to the pot. Place the seared short ribs at the bottom of the pot, under the vegetables.


7. Bring the stock in the pot to a boil. Place the pot, covered, into the oven at 350°F for 2 hours.


8. Knead butter and flour together in a bowl until it forms a paste. Allow to chill in the fridge for about 20 minutes.


9. Once the short ribs have braised in the oven for 2 hours, remove the pot from the oven. The short ribs should be very tender and the meat should slide off the bones. Remove the short ribs from the pot onto a separate plate.


10. Using a strainer, separate the liquid from the vegetables in order to make the port sauce. Heat the liquid to medium heat. Add the butter/flour paste and mix continuously until the sauce thickens. Add a pinch of salt.



11. Serve the short ribs on a plate and add port wine sauce to your liking.

 

CONCLUSION:

This dish embodies the essence of culinary elegance disguised in simplicity. The short ribs are tender and effortlessly yield to the fork. This dish is perfectly served on top of a bed of mashed potatoes. However, it is the port-infused gravy that steals the show. Its velvety sauce elevates everything it touches. I am very excited to show case this recipe when I go home to my family this Thanksgiving holiday. The number of aprons I will give this recipe is...


10/10


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