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Beef Short Ribs

Posted by
Phil Oram
Posted on
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.

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Makes1 Serving
 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
1

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.

2

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.

3

Add the wine, bring to the boil and reduce by half.

4

Add the bay leaves and thyme followed by the Pure Beef stock.

5

Bring to a good simmer before removing from the heat. Cover with greaseproof paper and a lid or tinfoil.

6

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.

7

Remove the ribs and keep warm.

8

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.

9

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.

10

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.

Ingredients

 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

Directions

1

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.

2

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.

3

Add the wine, bring to the boil and reduce by half.

4

Add the bay leaves and thyme followed by the Pure Beef stock.

5

Bring to a good simmer before removing from the heat. Cover with greaseproof paper and a lid or tinfoil.

6

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.

7

Remove the ribs and keep warm.

8

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.

9

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.

10

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.

Beef Short Ribs
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