twice cooked beef short ribs

twice cooked beef short ribs

Ingredients:

  • Twelve beef short ribs ~ 1.5kg
  • Plenty of salt and pepper
  • 2 rashers streaky bacon
  • 3 tbsp olive oil
  • 2 medium brown onions, finely diced
  • 1 medium carrot, diced (I used a whole lot of baby carrots, actually)
  • 3 cloves garlic, finely chopped
  • 1 cup red wine
  • 2 cups beef stock (preferably fresh)
  • 1 pack Aromatics wine-barrel smoked mushrooms (or use 1 cup sliced button mushrooms)
  • 2 tsp sugar or sweetener equivalent
  • 2 bay leaves

Directions:

  1. Season the short ribs with salt and pepper, and brown them on the barbecue to achieve the Maillard reaction. Set aside inside a slow cooker casserole dish while preparing the sauce.
  2. In a large saucepan, fry off the bacon in the olive oil until brown and crispy. Add the onions, carrot and garlic and saute over medium heat until softened – around 5-7 minutes.
  3. Deglaze the pan with the red wine, then add the beef stock, mushrooms, sugar and bay leaves. Simmer for 5 minutes to allow it to reduce slightly.
  4. Pour over the browned ribs. Set the slow cooker on low and braise for 6-8 hours, until the meat is practically falling off the bone.
  5. Turn the slow cooker off the heat and using a slotted spoon, remove the short ribs from the sauce. Skim some of the fat off the top of the sauce and discard.
  6. When you’re ready to serve, reheat the sauce in a small saucepan, bringing to the boil to allow it to reduce and thicken. Season according to taste with salt and pepper.
  7. With the barbecue or grill pan on high heat, grill the short rib pieces on all sides to reheat and render the remaining fat.
  8. Serve on top of greens with soft polenta, mashed potato or roast vegetables.
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