Prep time: 45mins
Cooking time: 3 hours plus 30-45mins resting time
You’ll need one rib per person. This recipe serves 4 people so adjust as needed.
Ingredients
- 4x short ribs with bone in
- 1 bottle of red wine (merlot or chianti)
- 3-4 large shallots, sliced
- 2 large carrots, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, peeled
- Mix of fresh herbs – some rosemary/thyme, and 2-3 bay leaves
- 2 tbsp tomato puree
- 500ml-1l beef stock
- Dash of worcestershire sauce
- Dash of soy sauce
- 1tbsp wholegrain mustard
- Dash of sherry vinegar or apple cider vinegar
Method
- Remove the meat from the fridge at least 30mins before cooking to bring to room temperature
- Preheat oven to 160c/140 fan
- Pour the bottle of wine into a saucepan and simmer it on a low heat to sweeten it up, while you’re doing the rest
- Roll the meat in flour and salt
- Sear each rib in a large casserole dish – do them in batches if needed so they have space, really brown and crisp them up
- Remove the meat and let it rest, turn the heat down a bit and add the shallots. Caramelise them for a good 5-10mins, stirring constantly
- Add the carrots, celery and garlic, along with your herbs, let that cook down for a few mins
- Add the puree and cook that for a couple of mins
- Add the meat back in and pour in the wine
- Add your stock until the meat is just covered, dash with worcestershire and soy
- Put the lid on and pop in the oven for 3 hours
- Remove from the oven and leave to rest for 30-45mins
- Remove the meat carefully – I sometimes like to keep it in the oven that’s off to keep the meat warm
- Strain the sauce into a wide saucepan and get it boiling, turn it down to a strong simmer
- Mix a ladel of the sauce with a tbsp of wholegrain mustard, a dash of your vinegar and 2 tbsp plain flour in a separate bowl.
- Once the sauce has reduced significantly, add the slurry to the sauce and it should thicken up.
- Season to your liking.
- Serve with mash and veg 🙂