Beef Short Ribs
Directions
- 1Dry the short ribs.
- 2Heavily season the short ribs with salt and black pepper.
- 3Add oil to your pot.
- 4Heat the oil to medium-high temperature.
- 5Add the short ribs to the pot.
- 6Make sure to get plenty of color on all sides of the short ribs.
- 7Remove the short ribs from the pot and set them aside.
- 8Add carrots, celery, and onion to the pot.
- 9Cook the vegetables until they are soft.
- 10Add tomato puree to the pot.
- 11Stir and let the tomato puree cook out for a few minutes.
- 12Add flour to the pot.
- 13Let the flour cook for another few minutes.
- 14Add red wine to the pot.
- 15Stir the mixture.
- 16Return the beef to the pan.
- 17Add your beef stock to the pot, making sure the short ribs are covered.
- 18Add rosemary, thyme, bay leaves, and half a bulb of garlic.
- 19Pop the lid on and leave to cook for 4 hours, stirring occasionally.
- 20Remove the beef.
- 21Strain the sauce.
- 22Let the sauce reduce to a consistency of your liking.
- 23Season with salt and black pepper to taste.
- 24Serve over creamy mash.
- 25Garnish with chopped chives.
Ingredients
- 1 kg Short ribs
- 2 Carrots
- 2 Celery stalks
- 1 Onion
- 2 tbsp Tomato puree
- 2 tbsp Flour
- 375 ml Red wine
- 500 ml Beef stock
- Water
- 2 Bay leaves
- Rosemary
- Thyme
- 0.5 bulb Garlic
- Salt
- Black pepper
- 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.
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