Beef Short Ribs

240 mins
Serves 4
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Directions

  1. 1Dry the short ribs and season heavily with salt and black pepper.
  2. 2Dry the short ribs and season heavily with salt and black pepper.
  3. 3Dry the short ribs and season heavily with salt and black pepper.
  4. 4Add oil to your pot and heat to medium-high temperature.
  5. 5Add oil to your pot and heat to medium-high temperature.
  6. 6Add oil to your pot and heat to medium-high temperature.
  7. 7Add the short ribs to the pot and get plenty of color on all sides.
  8. 8Add the short ribs to the pot and get plenty of color on all sides.
  9. 9Add the short ribs to the pot and get plenty of color on all sides.
  10. 10Remove the short ribs and set them aside.
  11. 11Remove the short ribs and set them aside.
  12. 12Remove the short ribs and set them aside.
  13. 13Add carrots, celery, and onion to the pot and cook until soft.
  14. 14Add carrots, celery, and onion to the pot and cook until soft.
  15. 15Add carrots, celery, and onion to the pot and cook until soft.
  16. 16Add tomato puree, stir, and let it cook out for a few minutes.
  17. 17Add tomato puree, stir, and let it cook out for a few minutes.
  18. 18Add tomato puree, stir, and let it cook out for a few minutes.
  19. 19Add the flour and cook for another few minutes.
  20. 20Add the flour and cook for another few minutes.
  21. 21Add the flour and cook for another few minutes.
  22. 22Add red wine, stir, and return the beef to the pan.
  23. 23Add red wine, stir, and return the beef to the pan.
  24. 24Add red wine, stir, and return the beef to the pan.
  25. 25Add beef stock, making sure the short ribs are covered.
  26. 26Add beef stock, making sure the short ribs are covered.
  27. 27Add beef stock, making sure the short ribs are covered.
  28. 28Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  29. 29Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  30. 30Add rosemary, thyme, bay leaves, and half a bulb of garlic.
  31. 31Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  32. 32Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  33. 33Pop the lid on and leave to cook for 4 hours, stirring occasionally.
  34. 34Remove the beef.
  35. 35Remove the beef.
  36. 36Remove the beef.
  37. 37Strain the sauce and let it reduce to a consistency of your liking.
  38. 38Strain the sauce and let it reduce to a consistency of your liking.
  39. 39Strain the sauce and let it reduce to a consistency of your liking.
  40. 40Season with salt and black pepper to taste.
  41. 41Season with salt and black pepper to taste.
  42. 42Season with salt and black pepper to taste.
  43. 43Serve over creamy mash.
  44. 44Serve over creamy mash.
  45. 45Serve over creamy mash.
  46. 46Garnish with chopped chives.
  47. 47Garnish with chopped chives.
  48. 48Garnish with chopped chives.

Ingredients

  • 1 kg short ribs (bone in weight)
  • 1 kg short ribs (bone in weight)
  • 1 kg short ribs (bone in weight)
  • 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 to cover the short ribs
  • water to cover the short ribs
  • water to cover the short ribs
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • Rosemary
  • Rosemary
  • Rosemary
  • Thyme
  • Thyme
  • Thyme
  • Half bulb garlic
  • Half bulb garlic
  • Half bulb garlic
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • Chives
  • Chives
  • Chives

Equipment

pottongschopping boardwooden spoonladle

Tips

  • Next time, ask the butcher to cut the short ribs in half if you feel the portion is too much for two people.