Braised Short Ribs

Braised Short Ribs

Short ribs work really well in a low and slow braise and this tomato based sauce with lots of fresh rosemary and thyme is delicious. We like to add a little balsamic vinegar to add a little sweetness as well as a rich depth of flavour that wouldn’t be obtained by using sugar. Try serving with creamy mash with lots of horseradish stirred in for a bit of a kick.

2 tbsp rapeseed oil
4kg short ribs
3 tbs plain flour
Salt and pepper, for seasoning
3 rashes of streaky bacon, roughly chopped
2 large carrots, peeled and diced
2 large onions, peeled and sliced
2 sticks of celery, diced
4-6 garlic cloves, crushed
2-3 sprigs of fresh thyme
2-3 sprigs of fresh rosemary
2 bay leaves
2 400g tins of tomatoes
400mls red wine
300mls beef stock
50mls balsamic vinegar
2 tbs tomato puree
Serves 6-8

1) Preheat your oven to 160C or Gas Mark 3.

2) Place the flour in a large bowl and season with salt and pepper.

3) Turn the ribs in this seasoned flour and shake off any excess.

4) Heat a large casserole dish over a medium to high heat and add 2 tbsp of rapeseed oil.

5) Sear the ribs until browned on all sides and transfer to a plate. Depending on the size of the ribs, you will probably need to do this in batches.

6) Turn the heat down a little and add the bacon to the casserole dish. You may need to add more oil at this stage. Cook until the bacon is crisp then add the onions, carrots and celery and continue to cook until they are soft and browned, but not burned.

7) Stir in the garlic, thyme, rosemary and bay leaves and cook for a further minute or two.

8) Now add the tomatoes, red wine, stock, balsamic vinegar and tomato puree and stir until everything is blended.

9) Bring to the boil and return the ribs to the pot. Try to ensure each rib is submerged, but don’t worry too much if they’re not quite covered.

10) Cover the dish with a tight-fitting lid or kitchen foil and cook in the oven for around three hours, until the meat is falling off the bone. Alternatively, transfer to a slow cooker and cook on low for 8 hours.

11) Serve with creamy mash and seasonal veg.

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