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Slow-Cooked Beef Short Ribs
Tender fall-off-the-bone beef ribs braised in red wine and beef stock. Reducing the wine by half before the stock goes in concentrates its flavour into the braise instead of leaving it thin and sharp.
Ingredients
Instructions
Season ribs generously. Brown in oil all sides over high heat.
Remove ribs. Sauté onion, carrot and garlic 5 minutes.
Add tomato paste, cook 2 minutes. Add wine, reduce by half.
Add stock and thyme. Return ribs.
Cover and braise at 160°C for 3 hours until falling off the bone.
Serve with creamy mashed potato and reduced braising sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
