Braised Short Ribs
This is slow cooked beef at its best, and gets better each time you reheat it.
Ingredients
- 15 mls olive oil
- 1 kg beef short ribs
- Salt and freshly ground black pepper to season
- 3 small red onions, peeled and quartered
- 30 mls tomato paste
- 2 cloves garlic, peeled and chopped
- 30 mls red wine
- 1 x 400 g tin whole peeled tomatoes
- 450 mls bone broth
Method
- 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