twice cooked beef short ribs
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- With the barbecue or grill pan on high heat, grill the short rib pieces on all sides to reheat and render the remaining fat.
- Serve on top of greens with soft polenta, mashed potato or roast vegetables.