And can I tell you this is one of the easiest meals you will ever make. After about 15-20 minutes of prepping and cooking, you just put it in the oven for 2 hours and you just get on with your day. While dinner is cooking, you can take your kids to sports, you could read a book, you can have a bath, you could do whatever you like, you have two hours. I was cooking this and my husband called me on the phone and asked what I'm doing, I said I'm making dinner, well I was, but at that moment, I was actually watching TV with my kids
When I first started cooking this, my husband questioned the ingredients, saying it didn't seem there was enough ingredients to make this a delicious meal, but can I tell you, the depth of flavour achieved from these few ingredients in the slow cooking process is unbelieveable.
Short Ribs are one of my favourite cuts of meat, I cook with them all the time. They need slow cooking to become fall apart tender and recipes like this make an 'affordable' cut of meat, taste like something you would buy in a restaurant.
Now in the original recipe, the short ribs were cut into serving portions before cooking, (you cut the ribs between the bones to achieve this) and each short rib was serve whole over a bed of mashed potato. I chose to shred the meat (it falls apart when you shred it with two forks), as I prefer to serve it this way. Sometimes I don't feel like a whole piece of meat, this way you can take as much as you like, rather than have a whole piece of meat. But if you were having a dinner party, this is an easy dish to plate up when the pieces are serve whole and you know how many portions you will have.
Also I served it over a bed of mash as I had potatoes I needed to use up, and it was delicious, but this would also be delicious served over soft polenta or some fresh homemade pasta, like tagliatelle.
The wine I use, is always the wine I drink. It doesn't need to be expensive, but you do have to like the flavour of it.
The original recipe said to cook the short ribs for 3 hours at 160C/140 fan forced, I chose to speed this up a bit by following my Short Rib Ragu recipe and bake it at 180/160C fan forced for 2 hours, I didn't have 3 hours to wait, and it turned out perfect.
Now after you bake it for two hours, you may need to reduce the sauce. I just place it over a low heat, while I shred the meat, it takes about 20-30 minutes, this is up to you how you like the sauce, I like it a little thinner, just thick enough to coat pasta for instance, but you cook it how you like it. If you aren't shredding the meat, you can remove the meat, reduce the sauce, then just return the meat to the sauce to heat up again, just before serving.
The original recipe also said to strain the sauce after it is baked, I didn't see the point in that, I quite liked having the carrot on the plate, so you do it how you like it.
So if you want to make something delicious, that is easy and restaurant quality, you need to try this.
5 - 6 beef short ribs , around 1.8kg
Salt and pepper, to taste
2 tablespoons olive oil
3 garlic cloves, crushed
1 large onion, chopped
2 celery ribs, chopped
2 carrots, chopped
2 tablespoons tomato paste
2 cups (500ml) dry red wine
2 cups (500ml) beef stock, low sodium
2 sprigs thyme
2 bay leaves
Preheat oven to 180C/160C fan forced.
Season beef all over with salt and pepper.
Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (5 - 7 min in total). Remove and repeat with remaining ribs, then remove.
Turn the heat down to low-medium. Add the onion and garlic into the same pot and cook for 2 minutes.
Add the carrot and celery, cook for 5 minutes, until carrot has softened.
Add tomato paste and cook for 1 minute.
Add wine, stock, thyme and bay leaves. Stir to combine.
Return the beef into the liquid, arranging them so they are submerged.
Cover with lid, bring to the boil and transfer to oven for 2 hours, or until the meat can easily be pried apart with forks.
If serving the meat whole, remove beef carefully, keeping the meat on the bone. Cover to keep warm. Bring the sauce to a simmer and stir to reduce/thicken the sauce, add water to thin, if needed, season with salt and pepper, if needed. Return the meat to the sauce to reheat. Place beef over a bed of mash or polenta, spoon over sauce. Serve.
If serving the meat shredded, after the 2 hours, bring the casserole dish back to the stove top and simmer over low heat for 20-30 minutes, do this while you are shredding or chopping up the meat, discard the bones, then return the meat to the sauce. Taste for seasoning, serve the sauce over a bed of mash, polenta or pasta.
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