Braised beef short ribs

Name: Braised beef short ribs
Total time: 10800 s
Yield: Serves 4 servings
Cuisine: British
Ingredients: 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon; 1 cup dice yellow onion; 1 cup thick slices peeled carrots; 1 cup (1/2 inch) thick slices leek (white and light green part only); 1 cup thinly sliced shallots; 1 cup thinly sliced button mushroom; 3 thyme springs; 6 flat leaf parsley springs; 2 bay leaves; 1/2 tsp black peppercorn; 3 large garlic cloves, smashed, skin left on; :; 1 piece about 1,5 kg boneless chuck short rib; Kosher salt and freshly ground black pepper; All purpose flour; Canola oil; 1 cup diced yellow onion; 1 1/2 cup (1/2 inch) thick slices leeks (white and light green parts only); 2/3 cup (1/2 inch) thick slices peeled carrots; 2 garlic cloves, smashed, skin left on; 3 thyme springs; 2 bay leaves; About 5 cups beef stock

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

3 hours

Serves 4 servings

Red wine reduction:
1 bottle (750 ml)dry red wine, such as Cabernet Sauvignon
1 cupdice yellow onion
1 cupthick slices peeled carrots
1 cup (1/2 inch)thick slices leek (white and light green part only)
1 cupthinly sliced shallots
1 cupthinly sliced button mushroom
3thyme springs
6flat leaf parsley springs
2bay leaves
1/2 tspblack peppercorn
3large garlic cloves, smashed, skin left on
:
Braise:
1 pieceabout 1,5 kg boneless chuck short rib
Kosher salt and freshly ground black pepper
All purpose flour
Canola oil
1 cupdiced yellow onion
1 1/2 cup (1/2 inch)thick slices leeks (white and light green parts only)
2/3 cup (1/2 inch)thick slices peeled carrots
2garlic cloves, smashed, skin left on
3thyme springs
2bay leaves
About 5 cups beef stock

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Steps

3 hours

1

Combine all the ingredients for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the meat comfortably.
2

Bring to a simmer over high heat and reduce the heat to a maintain the simmer for 45 - 50 minutes, until the wine has reduced to a glaze.
3

Meanwhile, trim any pieces of sinew from the top of the short rib; leave the layer of fat and silver-skin. Remove any remaining connective tissue from where the bones were removed.
4

Season all sides of the meat generously with salt and pepper and coat in flour, patting off any excess.
5

Heat some canola oil in large sauce pan over high heat until it shimmers. Add the meat and brown the other side. Transfer meat to a tray.
6

Preheat the oven to 180ºC
7

Add the onion, carrots, leek, garlic, thyme and bay leaves to the wine reduction and toss together.
8

Cut a piece of cheesecloth about 4 inches large than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables and fold over the edges to form a “nest” for the meat. (The cheesecloth will allow the liquid to flavour and cook the meat but prevent bits of vegetable and herbs from clinging to it).
9

Put the meat on the cheesecloth and add the stock; it should come just to the top of the meat.
10

Cut the parchment lid and place over the meat.
11

Transfer the pot to the oven, reduce the heat to 160ºC and braise the beef for 2 hours, until very tender.
12

To check, uncover the meat and press on it; the fibres should separate as press down, but the meat shouldn’t be falling apart.
13

Transfer the meat to a heatproof container.
14

Strain the braising liquid twice through a fine mesh conical strainer into a bowl, the strain into a fat separator or deep bowl and allow the fat to rise to the top.
15

Skim off the fat and strain the liquid over the meat. (The meat can be refrigerated in the liquid for up to 3 days, then finished as follows or it can be used to make Beef Stroganoff.
16

To get ready to serve, preheat the oven to 200ºC
17

Remove any solidified fat from the surface of the liquid. (If the liquid has gelled, place the container in the oven or microwave and heat until the liquid has melts and you can remove the meat without breaking it).
18

Put the meat fat side down in an ovenproof sauté pan and pour in about 1/4 inch of the braising liquid.
19

Pour the remaining liquid into a saucepan, bring to a simmer, and simmer until reduced to a sauce consistency. Remove the sauce from the heat.
20

Meanwhile, put the pan of short ribs over medium heat and bring to a simmer, spooning the juices over the meat.
21

Transfer the uncovered pan to the oven to heat through, about 15 minutes, basting with the juices once or twice. Turn the meat over and baste generously with the juices. Return to the oven for another 5n minutes or so, basting two more times, until the meat is hot and richly browned with the sauce.
22

Meanwhile, boil the broccoli and make the mashed potato.
23

Cut the short ribs against the grain into slices about 1/2 thick. Keep checking the meat as you slice, as the grain will not follow as straight line, and adjust your knife to keep cutting against the grain.
24

Arrange the meat on brocolli and mashed potato and spoon the sauce over it.
25

Enjoy…

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Santy Coy @chefsantycoy

on September 14, 2022 11:28

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!