I’m just saying, you can never go wrong making short ribs with red wine gravy for Valentine’s Day 🤷🏻♂️
Share this recipe with someone who needs to make it this weekend! I’ll be posting some of my favorite Valentine’s Day recipes all week long
Here’s how I made it:
Ingredients
• 1-2 lbs. beef short ribs
• 1:1 Salt & pepper mixture + more salt to taste
• 1 tsp Worcestershire sauce + more as needed for the binder
• 4 T butter
• 2 T all-purpose flour
• 1 C red wine
• 2 C beef broth
• ½ tsp Italian herbs
• ¼ C beef broth
• Mashed potatoes, cooked to serve
• Rosemary, to garnish
For the Red Wine Gravy:
1. Add half of the butter to a skillet over medium heat. Once melted, stir in the flour, mixing well until a medium roux has formed. Flambe the roux with red wine, allowing it to reduce down into a syrupy consistency, then slowly mix in the broth. Add in the Worcestershire sauce then season with Italian herbs and more salt. Allow the gravy to simmer until the desired consistency is reached, then salt to taste and set aside until ready to use.
For the Short Ribs:
1. Preheat the smoker to 275 degrees. Meanwhile, slather the ribs with the Worcestershire sauce to act as a binder, then liberally apply the salt & pepper mix to all sides, making sure to coat thoroughly. Let the short ribs to sit for about 30 minutes to allow the rub to adhere.
2. Once the smoker has come up to the desired temperature, add the short ribs and allow them to smoke until the internal temperature registers 170 degrees. At this point, remove them from the smoker and wrap them tightly with 2 tablespoons of butter and broth. Continue cooking until the internal temperature hits about 203 degrees and is probe tender.
3. Remove the short ribs from the grill and allow them to rest for ~15 minutes, then remove the bones and membrane on the bottom side. Serve with mashed potatoes, the prepared gravy, and garnish if desired. Enjoy!
#shortribs #comfortfood #shorts