Beef Short Ribs

240 mins
Serves 4
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Directions

  1. 1Dry the short ribs.
  2. 2Dry the short ribs.
  3. 3Dry the short ribs.
  4. 4Heavily season the short ribs with salt and black pepper.
  5. 5Heavily season the short ribs with salt and black pepper.
  6. 6Heavily season the short ribs with salt and black pepper.
  7. 7Add oil to your pot.
  8. 8Add oil to your pot.
  9. 9Add oil to your pot.
  10. 10Heat the oil to medium-high temperature.
  11. 11Heat the oil to medium-high temperature.
  12. 12Heat the oil to medium-high temperature.
  13. 13Add the short ribs to the pot.
  14. 14Add the short ribs to the pot.
  15. 15Add the short ribs to the pot.
  16. 16Make sure to get plenty of color on all sides of the short ribs.
  17. 17Make sure to get plenty of color on all sides of the short ribs.
  18. 18Make sure to get plenty of color on all sides of the short ribs.
  19. 19Remove the short ribs from the pot and set them aside.
  20. 20Remove the short ribs from the pot and set them aside.
  21. 21Remove the short ribs from the pot and set them aside.
  22. 22Add carrots, celery, and onion to the pot.
  23. 23Add carrots, celery, and onion to the pot.
  24. 24Add carrots, celery, and onion to the pot.
  25. 25Cook the vegetables until they are soft.
  26. 26Cook the vegetables until they are soft.
  27. 27Cook the vegetables until they are soft.
  28. 28Add tomato puree to the pot.
  29. 29Add tomato puree to the pot.
  30. 30Add tomato puree to the pot.
  31. 31Stir and let the tomato puree cook out for a few minutes.
  32. 32Stir and let the tomato puree cook out for a few minutes.
  33. 33Stir and let the tomato puree cook out for a few minutes.
  34. 34Add flour to the pot.
  35. 35Add flour to the pot.
  36. 36Add flour to the pot.
  37. 37Let the flour cook for another few minutes.
  38. 38Let the flour cook for another few minutes.
  39. 39Let the flour cook for another few minutes.
  40. 40Add red wine to the pot.
  41. 41Add red wine to the pot.
  42. 42Add red wine to the pot.
  43. 43Stir the mixture.
  44. 44Stir the mixture.
  45. 45Stir the mixture.
  46. 46Return the beef to the pan.
  47. 47Return the beef to the pan.
  48. 48Return the beef to the pan.
  49. 49Add your beef stock to the pot, making sure the short ribs are covered.
  50. 50Add your beef stock to the pot, making sure the short ribs are covered.
  51. 51Add your beef stock to the pot, making sure the short ribs are covered.
  52. 52Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  53. 53Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  54. 54Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  55. 55Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  56. 56Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  57. 57Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  58. 58Remove the beef.
  59. 59Remove the beef.
  60. 60Remove the beef.
  61. 61Strain the sauce.
  62. 62Strain the sauce.
  63. 63Strain the sauce.
  64. 64Let the sauce reduce to a consistency of your liking.
  65. 65Let the sauce reduce to a consistency of your liking.
  66. 66Let the sauce reduce to a consistency of your liking.
  67. 67Season with salt and black pepper to taste.
  68. 68Season with salt and black pepper to taste.
  69. 69Season with salt and black pepper to taste.
  70. 70Serve over creamy mash.
  71. 71Serve over creamy mash.
  72. 72Serve over creamy mash.
  73. 73Garnish with chopped chives.
  74. 74Garnish with chopped chives.
  75. 75Garnish with chopped chives.

Ingredients

  • 1 kg Short ribs
  • 1 kg Short ribs
  • 1 kg Short ribs
  • 2 Carrots
  • 2 Carrots
  • 2 Carrots
  • 2 Celery stalks
  • 2 Celery stalks
  • 2 Celery stalks
  • 1 Onion
  • 1 Onion
  • 1 Onion
  • 2 tbsp Tomato puree
  • 2 tbsp Tomato puree
  • 2 tbsp Tomato puree
  • 2 tbsp Flour
  • 2 tbsp Flour
  • 2 tbsp Flour
  • 375 ml Red wine
  • 375 ml Red wine
  • 375 ml Red wine
  • 500 ml Beef stock
  • 500 ml Beef stock
  • 500 ml Beef stock
  • Water
  • Water
  • Water
  • 2 Bay leaves
  • 2 Bay leaves
  • 2 Bay leaves
  • Rosemary
  • Rosemary
  • Rosemary
  • Thyme
  • Thyme
  • Thyme
  • 0.5 bulb Garlic
  • 0.5 bulb Garlic
  • 0.5 bulb Garlic
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Chives
  • Chives
  • Chives

Equipment

PotTongsWooden spoonLadleServing plates

Tips

  • Next time, I'll ask the butcher to cut the short ribs in half as this was too much meat for 2 people.
  • This recipe serves 4, or less if you're really hungry.