Red wine braised short ribs
By Andy · andy-cooks.com
4 hrs 30 min
Serves 6 (1 rib per person; can feed 8 with other courses)
Beef short ribs braised low and slow in red wine and stock until tender, finished with a reduced pan sauce.
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| prepPreheat oven to 140°C (fan) / 160°C (no fan) / 275–320°F | ||||||
| 6 beef short ribs (3-point), cut into individual ribs | Render fat from ribs, 5–6 min | Season ribs, sear all sides until deep brown | Return ribs, cover with stock; cartouche & lid, bring to simmer | Braise in oven 140°C / 275°F, 4 hrs (check at 3 hrs) | Remove ribs, strain liquid, reduce, thicken with cornflour | Serve ribs with sauce, potatoes & green beans |
| 2 carrots, roughly chopped | Brown carrots & onion, add garlic, celery, herbs, pepper & tomato paste | |||||
| 1 large brown onion, roughly chopped | ||||||
| 2 sticks celery, roughly chopped | ||||||
| 6 cloves garlic, crushed | ||||||
| 2 tbsp tomato paste | ||||||
| 2 sprigs rosemary | ||||||
| 8 sprigs thyme | ||||||
| 1 bay leaf | ||||||
| 300 ml red wine | Pour in wine, reduce 6 min on medium heat | |||||
| 2 L / 2 quarts beef or chicken stock | ||||||
| 1½ tbsp cornflour (cornstarch) | ||||||
| salt and pepper to taste | ||||||
| mashed potatoes and green beans, to serve | ||||||
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