Let’s continue on the mission to rediscover underused and forgotten cuts of meat. Next up: beef short ribs! These little (BIG!) beauties are full of flavour and create the most deeply flavoured gravy imaginable. Like a lot of our big cuts of meat, they need to be given time to cook so don’t rush, sit back and enjoy!
Ingredients- serves 2
Glug of oil
2 whole beef short ribs
8 shallots- peeled and left whole
200g pack of button mushrooms- cleaned and left whole
2 garlic cloves- finely chopped or crushed
1 tbsp tomato puree
120ml red wine
400g chopped tinned tomatoes
400ml beef stock
2 sprigs of thyme
Salt and pepper to season
1. Start off by unwrapping the ribs and admiring their beauty…..Done? ok, now you can get cooking! Lightly season the ribs and brown them on all sides over a medium/ high heat in a large pan. Remove and set aside. Leave any fat in the pan and pop in the shallots and cook for 3-4 minutes until they start to go golden and smell amazing. Again, remove and set aside. Preheat the oven to 160c/ 140 fan.
2. Next up goes in the garlic for a minute followed by the tomato puree to cook together for a further minute. I then add the mushroom and shallot in so they get a lovely tomatoey coating. Glug in the wine and cook until reduced by half. I find that doing it like this means that the mushrooms and shallots take up the flavours even more and will give a richer finish.
3. Add in the tomatoes followed by the stock and nestle the ribs, thyme and bay leaf in amongst everything before bringing to the boil. Pop in the oven for 3 hours until the meat is meltingly tender and falling off the bone. Serve with creamy horseradish mash and tuck in!
Braised short rib, mushroom and golden shallot stew- the ultimate in winter grub! Here’s one more rib shot just for you…