Beef Short Ribs

Nothing says comfort food like a warm hearty pot of beef short ribs to get you through the January blues.

Ingredients:

3 large beef short ribs

5 shallots

1 leek

1 large carrot 

3 cloves garlic 

1 tblsp tomato paste

2 cups red wine (about 1/2 bottle)

3 cups beef broth 

2 bay leaves

Thyme and rosemary sprigs if available 

Salt and pepper to taste 

Method:

-set oven 325f

-season ribs generously with salt and pepper

-in a large oven safe pot add 1 Tblsp of oil and sear the ribs on all sides, remove from pot, set aside 

-slice shallots in half, leeks in 2cm rounds, carrots in thick spears, add the veg into the pot, sauté until nicely caramelized and browned -season with salt

-add in the tomato paste and smashed garlic and sauté for a further 2-3 mins

-add the beef ribs back into the pot, along with the wine, bay leaves, thyme and rosemary 

-reduce for about 3 mins, then add your stock until it reaches the tops of the beef ribs

-season the braising liquid with salt 

-cover with lid and place into the 325F oven for 2 1/2 to 3 hours or until the ribs are pull apart tender 

-transfer the beef ribs to a plate and cover with foil 

-strain the braising liquid into a saucepan 

(You can discard the veg or you can eat them if you prefer, they carry a lot of flavour!)

-reduce the braising liquid to coating consistency (simmer it until it thickens and coats your spoon)

-tip: as to not reduce away half your sauce you can make a slurry of 2 tsp of cornstarch mixed with 3tsp water then whisk this slurry into your sauce until thickens

-Enjoy!