Red wine braised short ribs
Slow braised beef short ribs in red wine and stock, served with mash and green beans. Check the ribs at the 3 hr mark.
6 servings
Ingredients
- 2 racks beef short ribs (3-point), cut into 3 ribs each
- 2 carrots, roughly chopped
- 1 large brown onion, roughly chopped
- 2 celery sticks, roughly chopped
- 6 garlic cloves, crushed
- 2 tbsp tomato paste
- 2 rosemary sprigs
- 8 thyme sprigs
- 1 bay leaf
- 300 ml red wine
- 2 L beef or chicken stock
- 1 1/2 tbsp cornflour (cornstarch)
- Salt and pepper, to taste
- Mashed potatoes and green beans, to serve
Method
- Heat the oven to 140C fan (160C conventional).
- Heat a large Dutch oven over high heat and render some fat from the rib trimmings for 5-6 mins, then remove the leftover pieces.
- Salt the ribs and sear on all sides until deeply browned. Set aside.
- Brown the carrots and onion with a pinch of salt. Add the garlic, celery, herbs, black pepper and tomato paste and mix.
- Pour in the wine and reduce on medium heat for 6 mins. Return the ribs and cover with the stock.
- Lay a parchment cartouche over the ribs, put the lid on and bring to a light simmer, then transfer to the oven.
- Cook for 4 hrs, checking at 3 hrs. The meat should be soft and starting to pull from the bone but still hold together.
- Lift out the ribs, strain the liquid and reduce it over medium heat, adjusting the salt as it concentrates.
- Whisk in the cornflour dissolved in water (start with half) until the sauce is as thick as you like. Serve the ribs with mash, green beans and lots of sauce.
From Andy Cooks