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.
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.
Cook slowly for 3-4 hours.
After 1.5 hours turn the meat and cook until the meat is falling off the bones.
Reheat the sauce in a saucepan for 10 minutes.