Saturday, 1 October 2016

Red Wine Braised Short Ribs of Beef

Braised Short Ribs
A surprisingly delicious beef stew was unearthed from the Bon Appetit website. I bought a kilo of meaty beef ribs (short ribs) in the Birmingham market a few weeks ago and was looking for a recipe to make a tasty dish out of it. And I was not the least disappointed. The things that made it standout are the bones, which gave extra flavour, the garlic (surprising I know) and the excellent red wine I got in our pantry.

This is great with rice, mash potatoes, or just boiled new potatoes with steamed veggies on the side. I only cooked half of the recipe so I adjusted it accordingly.

Red Wine Braised Short Ribs of Beef

1 kg  bone-in beef short ribs, cut crosswise into 2-inch pieces
sea salt and freshly ground black pepper
2 Tbsp vegetable oil
1 large onion - chopped
1 large carrot - peeled, chopped
1 celery stalk - chopped
1 1/2 Tbsp plain flour
2 tsp double-concentrated tomato puree (tomato paste)
375 ml  [half a bottle] dry red wine (preferably Cabernet Sauvignon)
5 sprigs flat-leaf parsley
4 sprigs thyme
2 sprigs oregano
1 sprig rosemary
1 fresh or dried bay leaves
1/2 head of garlic - halved crosswise
2 cups beef stock

  1. [Optional] Preheat oven to 180°C/fan 160°C/350°F.
  2. Season short ribs with salt and pepper.
  3. Heat oil in a large oven-proof pot over medium-high. Brown short ribs on all sides in batches, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 Tbsp. drippings from the pot.
  4. Saute onions, carrots, and celery in the same pot and cook over medium heat. Stir often, until onions are browned and tranlucent, about 5 minutes.
  5. Add flour and tomato paste. Stirr constantly, until well combined and deep red, about 2-3 minutes.
  6. Stir in wine, then add short ribs with all of its juices. Bring to a boil; lower heat to medium and simmer uncovered until wine is reduced by half, about 20 minutes.
  7. Add all herbs including the garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until tender for about 2-2.5 hours.
    Cook on the hob in very low heat until short ribs are tender, about 1.5 hours.
  8. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard.
  9. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes or boiled new potatoes with sauce spooned over.

Braised Short Ribs

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