red wine braised beef short ribs

known as the “beef equivalent of pork ribs,” short ribs are not only beautifully meaty but also tasty and very succulent.
taken from the brisket, chuck or rib areas of beef cattle, they are shorter than the full length beef ribs, overlain by meat.
a tougher cut of meat, short ribs needs a fair amount of cooking time to reach tenderness unless cooked in a pressure cooker.
this dish is served best with fluffy, creamy, garlicky mashed potato and, of course, the rich red wine sauce it was cooked in.

ingredients | serves 2
1kg beef short ribs, bone in
1/4c olive oil
1 large onion, chopped
5 garlic cloves, chopped
2 celery stalks, chopped
2 carrots, cut into blocks
1 leek, sliced
3tbs plain flour
2tbs tomato paste
4 sprigs rosemary
4 sprigs thyme
2 bay leaves
1/2 tsp dried oregano
1/2c fresh parsley
4tbs brown sugar
2c beef stock
800ml red wine
1tsp salt
black pepper
pinch chilli flakes

preheat the oven to 170 degrees C.
heat half of the olive oil in an oven proof skillet and brown the short rib in two batches for about 3 minutes per side. set aside.
heat the remaining oil in the skillet and saute the onion until glossy. add the carrots, celery, leek & brown sugar and cook until caramelised and the onions are almost browned.
add the tomato paste, garlic and flour, stir well and cook for three minutes. pour the red wine into the pot, bring to a boil then turn down the heat and simmer until reduced by almost half.
stir the herbs, chilli, salt & pepper into the mixture and top with the beef stock. stir and then nestle the short ribs into the sauce.
bring to the boil then cover with a lid and place into the oven and cook for 2 1/2 hours until the meat is tender.
remove the ribs from the pot, set aside and cool the sauce for half hour.
pour the sauce into a blender and blend until smooth. pass the sauce through a sieve into a pot.
bring the sauce to a boil and turn down to a simmer. (add more water if desired and adjust the seasoning.)
add the short ribs and cook until the ribs are warmed through.
serve with mashed potato and a side dish of green vegetables.

from my kitchen to yours, with love x

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