Moxies Shortrib Beef Dip Recipe

Preheat your oven to 300°F (150°C).

Season the beef short ribs with salt and black pepper on all sides.

In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the seasoned short ribs on all sides until browned, about 4-5 minutes per side.

Remove the short ribs from the pot and set aside. In the same pot, add the chopped onion and sauté for 3-4 minutes until softened.

Add minced garlic and sauté for an additional minute until fragrant.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Return the short ribs to the pot, along with bay leaves and dried thyme. Bring to a simmer.

Cover the pot with a lid and transfer it to the preheated oven. Cook for about 3 hours or until the beef is tender and easily pulls apart with a fork.

Once cooked, remove the pot from the oven and take out the short ribs. Let them cool slightly before shredding the meat from the bones, discarding any excess fat and bones.

In a saucepan, melt the butter over medium heat.

Whisk in the flour and cook for 1-2 minutes to create a roux, stirring constantly until it turns a light golden color.

Gradually add the reserved beef broth from cooking, whisking continuously to avoid lumps. Bring to a simmer and cook for 5-7 minutes until slightly thickened.

Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the dip is smooth.

Season the dip with salt and black pepper to taste.

Add the shredded beef short rib meat into the dip and stir to combine.

Garnish with chopped fresh parsley before serving.