Winter has shown her beautiful face this week and it’s now time for stews, braises and everything comforting.
Beef Short Ribs are a great cut of meat for slow cooking. The trick is in browning the meat, ensuring you have caramelisation on the ribs and a beautiful brown on the bottom of the pan. Brown means flavour, yummy layered flavour.
For this recipe, you will need;
- Oil for frying
- 6 thick-cut meaty short ribs
- 1 cup beef stock
- 1 cup chocolate stout
- 3 carrots, peeled and cut into chunks
- 2 onions, peeled and finely sliced
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1/4 water
- 1 400g can of tomato purée
- Salt and pepper
- 2 cloves of garlic, chopped
- 1 bunch of thyme
- 1 celery stalk, chopped
Preheat your oven to 140 degrees Celsius – you can also make this recipe in the slow cooker.
Heat a heavy based saucepan and add the meat into the pan.
Leave the meat to brown on all sides, giving it a lovely brown crust.
Once brown and Caramelised, take the meat out and rest on a plate.
Add in the onions, turn the heat down to a simmer and slowly cook until translucent (about 8-10 minutes). Add in the brown sugar, balsamic vinegar and water. Let it boil and bubble until the onions look syrupy.
Add back in the meat, place in the vegetables, stock, herbs, tomatoes and stout. Mix together to combine – season with salt and pepper.
Place the lid on the casserole dish and place into the oven.
Cook slowly for 3-4 hours.
After 1.5 hours turn the meat and cook until the meat is falling off the bones.
Once the meat is cooked take the ribs out and place into a serving tray. Strain any fat off the top of the sauce and strain the sauce through a sieve into a saucepan.
Reheat the sauce in a saucepan for 10 minutes.
Serve the ribs with mashed potato and greens, buttered noodles or sweet potato.