If you cannot find short ribs ask your butcher to cut them for you – they are cut from the rib and plate primals and a small corner of the square-cut chuck. They may be called thin ribs or an English cut where you live.
Ordinarily I try and schedule my recipes in the order they were made. It is so that my photographs folders can be eliminated one by one in sequence. But when I saw that Corina from Searching For Spice was hosting cook once eat twice this month I decided to re-arrange my schedule to take part.
Short ribs feature quite often in my house. I think that they are a fairly underrated cut of meat and as they are price friendly I don’t mind buying and using them frequently. Of course, they are best for cold winters’ nights. Dave went away motor racing and I was not sure what time on the Sunday he would be home. I thought he would not be in the mood to cook a meal upon his return given that he had been up at 4am on the Thursday morning to leave for Welkom, had spent Friday and Saturday at the circuit and then all of Sunday on the road back to Gordons Bay. With that in mind I braised some beef ribs in a bone broth that I had made. Even though you don’t need to cook the ribs more than once, I decided to get them started on the Saturday and then remove the fat the following day, before heating them up and reducing the sauce to make a thick, rich gravy. Dave however decided he was in the mood for pasta, and so we had the ribs on the Monday night for dinner. Having made enough to feed us for two night’s in a row, we enjoyed the second half on the Wednesday evening. I served my braised short ribs with a bean mash which was perfect. If you want, you can cook these up and place a portion into the freezer for the night you don’t feel like preparing a meal from scratch.
- 15mls olive oil
- 1kg beef short ribs
- Salt and freshly ground black pepper to season
- 3 small red onions, peeled and quartered
- 30mls tomato paste
- 2 cloves garlic, peeled and chopped
- 30mls red wine
- 400g tin whole peeled tomatoes
- 450mls bone broth
- Place the oil into a casserole dish and heat
- Season the ribs and seal, rendering as much fat out as possible
- Remove, set aside and reduce the temperature of your stove
- Add the onions and sauté until soft
- Add the tomato paste, stir into the onions and cook for 2 minutes
- Add the garlic and sauté until you can smell the garlic
- Add the red wine and deglaze the pan
- Add the tomatoes and the beef and pour in the bone broth
- Cover and cook for 40 minutes
- Turn the stove off and leave to stand overnight
- Remove the fat and bring to the boil with the lid off
- Reduce the heat and simmer for an hour
- Adjust the seasoning and serve
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What I blogged March 24: