The Pure Stock Co
28 Sep 2021
A delicious, melt in the mouth recipe for a relatively cheap cut of meat. The slow cooking breaks down the natural gelatine in the ribs to create rich & silky sauce.
- 6 Beef Short Ribs
- 500 ml Pure Beef Stock
- 1 bottle Red Wine
- 150 g Chestnut Mushrooms
- 100 g Bacon Lardons
- 40 g Tomato Puree
- 1 Whole Head of Garlic
- 2 Bay Leaves
- Sprigs of Thyme
- Parsley (optional)
- Salt & Pepper
- Heat a little oil in a large pan. Season the ribs well with salt & pepper and add to the pan, searing all over on high heat to achieve a good even colour.
- Cut the head of garlic in half horizontally and add to the pan. Allow to infuse for a few minutes then add the tomato puree and allow to cook out for a minute whilst stirring.
- Add the wine, bring to the boil and reduce by half.
- Add the bay leaves and thyme followed by the Pure Beef stock.
- Bring to a good simmer before removing from the heat. Cover with greaseproof paper and a lid or tinfoil.
- Place in a pre-heated over and leave to braise for 3hrs at 170 – 180’C by which time the meat should be succulent and tender.
- Remove the ribs and keep warm.
- Add a little water to the pan to loosen the sauce if it’s a bit thick, pass through a sieve into a smaller pan and keep on a low heat until you’re ready to serve.
- Fry off the lardons with a little oil until nicely coloured, add the mushrooms and stir in with the lardons for a couple of minutes until cooked.
- Plate up the beef ribs, coat with the sauce and top with the mushrooms and lardons. Sprinkle with chopped parsley for a touch of colour if you wish and serve.
View all Recipes