One of the cuts of beef that I used to love seeing chefs on tv cook was beef short rib. It always amazed me when they took a seemingly simple cut and completely transformed it into the most gorgeous looking dishes!
The unctuous sauce being spooned over the creamiest mashed potatoes topped with beef that just melted apart was my kind of heaven! Ever since then slow braised beef short ribs have always made an appearance on my winter menu. It is the coziest meal for icy winter evenings.
Let’s get cooking…
Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the short ribs, about 5 minutes per side to get it really caramelised.
Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.
Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.
Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the ribs and mushrooms back into the pan.
Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.
Serve over creamy mashed potatoes.
Swaps…
For those who don’t eat beef an easy swap is lamb shanks, reduce the cooking time by about 30 minutes but follow the other steps exactly.
If you’re keeping away from red meat totally, chicken thighs work as a great substitute! Again reduce the time to about 90 minutes.
Slow braised beef short ribs in red wine
2
servings15
minutes2
hours30
minutesIngredients
2 beef short ribs
2 carrots, diced
2 ribs celery, diced
½ large onion, diced
½ punnet chestnut mushrooms, quartered
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried parsley
1 tsp red pepper flakes
1 tblsp tomato paste
2 bay leaves
2 tblsp olive oil
2 tblsp cornflour
1 cup water
1 cup red wine
Salt
Pepper
Directions
- Start by heating the oil in a heavy based pan, preferably a cast iron Dutch oven, then brown the short ribs, about 5 minutes per side to get it really caramelised.
- Once browned, remove and add in the mushrooms. Fry on a high heat until golden and remove.
- Then add the onions, celery, carrots, all the herbs and a little salt to the pan and cook for 10-15 minutes until it begins to soften.
- Then add in the tomato paste and cornflour and stir for 2 minutes. Pour in the wine and water, add the ribs and mushrooms back into the pan.
- Bring to the boil and then cover. Bake in a 180C oven for 2-2 ½ hours, checking every 45 minutes to see if the liquid needs to be topped up.
- Serve over creamy mashed potatoes.
Published by