Beef Short Ribs

4h
Serves 4
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Directions

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