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Beef short ribs if cooked properly are utterly delicious. They are cheap to buy and jam packed full of amazing rich flavour. There is no quick way to cook a short rib, they must be treated with care and cooked long and slow. Here I have gone for classic flavours but I often cook them with ginger and garlic with a type of Asian vibed sticky sauce which is also fantastic. If you cook these the day before not only will the flavour improve but you can easily remove any solidified fat that accumulates in the fridge before gently warming up.
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Serves 4
INGREDIENTS
8 beef short ribs
2 red onions - cut into wedges
1 whole garlic bulb - top chopped off horizontally
2 level tablespoons plain flour
1 tablespoon balsamic vinegar
1 large glass red wine
4-500 ml beef stock or water
Sprigs rosemary
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METHOD
Preheat the oven to 200 degrees. Add the short ribs, onions, garlic to a large pan. Drizzle with oil, season and roast for 25-30 minutes or until golden. Remove from the oven and turn the heat down to 140 degrees. Sprinkle with flour and stir to combine. Pour in the wine and balsamic and rosemary and reduce to cook off the alcohol for 2 minutes. Pour in the stock, stir and place into the oven with a lid for 5-6 hours, or until the meat is tender. Basting and turning a couple of times during the cooking process. Skim off any excess fat from the top, season and serve with creamy mash and green veg.
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