Braised beef short ribs
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 3 hours |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1.8 - 2 kg (2 pieces) Irish Black Angus short ribs
- 4 tsp Epic Spice “Steak seasoning”
- 4 tbs Chorio Extra Virgin oil
- 1 tbs Ardo chopped garlic
- 250g foodhaus chopped onions
- 250g foodhaus sliced carrots
- 250g foodhaus sliced celery Foodhaus
- 10 Alion thyme sprigs
- 60g Lurpak butter unsalted
- 1 tbs Ciao tomato paste
- 1 tsp Dijon Mustard
- 3 tbs plain flour*
- 750 ml Fortant, Terroir D'Altitude, Cabernet Sauvignon Red wine
- 750 ml beef stock*
- Maldon sea salt
METHOD
Defrost the short ribs and bring to room temperature. Pat dry with kitchen paper and rub both sides with the steak seasoning and some salt.
In a large skillet, cook garlic onions, carrots and celery in 2 tablespoons olive oil, until beginning to colour. Season with salt and pepper. Transfer in a deep oven casserole dish. Sprinkle over the thyme sprigs.
Wipe skillet with paper towels. Add remaining 2 tablespoons of oil and sear beef ribs on both sides. Transfer meat in casserole dish.
Add butter in skillet. Once it melts add tomato paste and mustard. Cook stirring for a minute or so, then add the flour and cook for another minute. Pour in the wine and bring to a simmer. Remove from heat and pour over the meat, in the casserole dish. Add the beef stock.
Cover meat and juices with a piece of wet greaseproof paper. Close casserole dish with a lid or heavy-duty aluminum foil. Bake for 2 hours. Remove from the oven and flip the meat. Cover again with paper and lid/foil. Return to the oven and bake 1 hour longer until meat is fork tender and bones can be removed easily.
Serve with buttery mushed potatoes or rice.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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