Red Wine Braised Short Ribs
Makes enough for: 2 people
Ingredients
- 15 mls olive oil
- 530 g extra-lean bone-in beef short ribs
- salt and freshly ground black pepper to season
- 3 shallots, peeled and halved
- 2 cloves garlic, smashed and peeled
- 170 mls red wine
- 125 mls port
- 10 mls balsamic vinegar
- 5 mls beef stock granules
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 carrots, peeled and thickly sliced
for the final cook
- 10 mls water
- 5 mls arrowroot
- 180 mls red wine, divided
Method
- preheat the oven to 160° Celsius
- heat the oil in large, heavy oven-proof casserole dish over medium-high heat
- pat dry the ribs and season
- working in batches, brown the ribs on all sides
- once brown, remove and set aside
- drain all but 1 tablespoon of fat from the dish, or add some olive oil if necessary
- add the shallots to dish
- cook for a few minutes until golden
- add the garlic and cook for 30 seconds
- stir in the wine, port, vinegar, stock, thyme, rosemary and sage
- bring to the boil, scraping up brown bits from the bottom of the dish
- add the carrots along with the ribs and any accumulated juices
- bring to the boil, cover and place in oven
- bake covered, for 2 ½ hours
- check to make sure it does not dry out, and add up to 170mls water if necessary
- using a slotted spoon transfer the ribs, shallots and carrots to a large bowl
- if you have time, refrigerate overnight or freeze the pan juices for about 30 minutes
- remove the oil from the pan juices
- combine the water and arrow root in a small bowl
- add 120 mls red wine to the pan juices and bring to the heat
- whisk the arrow root into the pan juices
- bring to the boil and cook for 10 to 15 minutes or until it starts to thicken
- remove and discard the stems from the herbs
- return the ribs to pan with 60 mls red wine and incorporate the sauce
- serve over horseradish mashed potatoes