These short ribs are the perfect comfort food. You'll love this hearty, tender, and flavorful meal. The gravy in itself is so delicious, and it can be made ahead of time. You can reserve the gravy and use it the next day to make a pot pie or to top chicken, pork, or beef.
This is Sweet Paul's take on a recipe from The Williamsburg Cookbook. If you want the original recipe get the book today at https://shop.colonialwilliamsburg.com/The-Williamsburg-Cookbook/
This post is presented by Colonial Williamsburg. Colonial Williamsburg is the largest outdoor living museum in America, upholding their educational mission through immersive, authentic 18th- century experiences and programming for their guests.
1/4 cup butter
1/2 cup all-purpose flour
3 tablespoons tomato purée
1 1/2 quarts hot beef stock
1 tablespoon powdered beef bouillon
salt and pepper to taste
For the short ribs:
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon powdered rosemary
6-8 short ribs of beef
1 tablespoon butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 carrot, chopped
2 tablespoons butter
1/4 cup red wine
salt and pepper
- For the gravy, melt the butter in a heavy saucepan and whisk in the flour a little at a time.
- Stir while the mixture cooks for 2 minutes. Add tomato purée.
- Add a little stock at a time while staring to make sure you don’t get any lumps.
- Continue until you have a smooth gravy.
- Add caramel color and salt and pepper to taste.
- Let the gravy simmer for 20 minutes. Set aside. Can be made a day in advance.
- For the short ribs, place flour and spices in a bowl and dredge the short rib in the mixture.
- In a large pot melt the butter and add onion, celery and carrots, cook until the onion goes soft.
- Place the mixture into a large ovenproof dish with a lid or a dutch oven.
- Add the butter and brown the short ribs on all sides, place in the kettle.
- Heat up the gravy and pour it into the dish together with the wine.
- Bake at 300F for about 2 1/2 hours or until the meat is very tender.
- Season with salt and pepper and serve with roasted potatoes.
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