Beef Short Ribs
Updated: Aug 25
A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce.
(Serves 3 to 4)
6 Beef Short Ribs
500ml Pure Beef Stock
1 bottle Red Wine
150g Chestnut Mushrooms
100g Bacon Lardons
40g Tomato Puree
1 Whole Head of Garlic
2 Bay Leaves
Sprigs of Thyme
Salt & Pepper
1. Heat a little oil in a large pan. Season the ribs well with salt & pepper and add to the pan, searing all over on high heat to achieve a good even colour.
2. Cut the head of garlic in half horizontally and add to the pan. Allow to infuse for a few minutes then add the tomato puree and allow to cook out for a minute whilst stirring.
3. Add the wine, bring to the boil and reduce by half.
4. Add the bay leaves and thyme followed by the Pure Beef stock.
5. Bring to a good simmer before removing from the heat. Cover with greaseproof paper and a lid or tinfoil.
6. Place in a pre-heated over and leave to braise for 3hrs at 170 – 180’C by which time the meat should be succulent and tender.
7. Remove the ribs and keep warm.
8. Add a little water to the pan to loosen the sauce if it’s a bit thick, pass through a sieve into a smaller pan and keep on a low heat until you’re ready to serve.
9. Fry off the lardons with a little oil until nicely coloured, add the mushrooms and stir in with the lardons for a couple of minutes until cooked.
10. Plate up the beef ribs, coat with the sauce and top with the mushrooms and lardons. Sprinkle with chopped parsley for a touch of colour if you wish and serve.