Braised Short Ribs

Braised Short Ribs

3 hr 30 min, Dutch oven, serves 4

Ingredients

Short ribs
beef short ribs    1.5kg
olive oil          for searing
salt and pepper    to season

Braise
onion              1
carrots            2
celery             2 sticks
garlic             4 cloves
tomato puree       2 tbsp
red wine           400ml
beef stock         500ml
bay leaves         2
fresh thyme        few sprigs
fresh rosemary     1 sprig

Beef short ribs are sometimes sold as Jacob’s ladder. Ask the butcher if your supermarket doesn’t have them.
Use a red wine good enough to drink. Cheap and harsh shows in the sauce.
Serve over mashed potato to catch the sauce.

Recipe

1. Season the short ribs generously with salt and pepper. Leave 30 minutes to come to room temperature.

2. Heat the oil in the Dutch oven over medium-high. Sear the ribs on all sides until deeply browned. Remove and set aside.

3. Add the diced onion, carrot and celery. Soften for 8/10 minutes. Add the garlic and tomato puree and cook 1 minute.

4. Pour in the wine, scraping the base of the pot, and reduce by half, about 15 minutes.

5. Add the stock, bay, thyme and rosemary. Return the ribs to the pot and bring to a simmer.

6. Lid on, into the oven at 160°C for 3 hours until the meat is fall-apart tender.

Don’t want to move the pot to the oven? Braise on the lowest hob setting with the lid on for the same time, stirring now and then.

7. Lift out the ribs and rest. Skim the fat off the sauce and simmer on the hob to thicken if needed. Serve the ribs with the sauce spooned over.