Friday, December 13, 2013

Braised Beef Short Ribs

Braising is a great way to expand your options in the kitchen. Its also a way to keep costs lower as cheaper cuts of meat tend to be better for braising. Cuts like pork shoulder, belly, short ribs, brisket are all good cuts for braising. As opposed to the really expensive cuts like tenderloin and so on.
Braised Beef Short Ribs
This recipe takes you through a simple braising recipe for beef short ribs.

Ingredients to serve 4:
1 - 1.2 Kg meaty beef short ribs
2-3 cups red wine
1 litre / 4 cups beef stock (Chicken stock would work too)
2 tablespoons tomato paste
3 sprigs of thyme
1 whole head of garlic - cut in half horizontally
1 large yellow onion - roughly chopped
3-4 carrots - cut into large chunks
Salt and freshly ground black pepper
Chopped Chives for garnish

1. Season the beef well with salt and pepper. Place a deepsided roasting tray on the stove and heat about 1-2 tablespoons of cooking oil. When oil is heated, cook the beef, browning all sides well. should take about 10-15 minutes.

2. Next add the garlic (cut side down) and tomato paste in the pan together with the beef. Cook out the tomato paste by pressing it down on the pan a little. Cook for about 2 minutes. Then add in the wine and stock. Using a wooden spoon or similar tool, scrape the brown bits from the bottom of the pan and mix well with the liquid.

3. Bring to a boil. Turn off the heat, cover with foil and then cook in the oven for about 3-4 hours.
(If you do not have a roasting tray that you can use on a stove, you can use a large deepsided sautee pan, and then transfer the beef to a deepsided baking/casserole dish just before going into the oven.)

4. Take the roasting tray out of the oven and remove the beef short ribs and carrots, set them aside. Strain the braising liquid and reserve the liquid. This will become the sauce. Scoop and discard the excess oil/fat from the sauce. Squeeze the garlic out of the skin and press through a strainer into the sauce and mix well. Optional Step: Reduce the sauce further in a saucepan over the stove if you want it thicker.

5. Divide the ribs and carrots equally onto dinner plates and spoon over the sauce. Garnish with chives and serve with crusty bread.

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