Beef Short Ribs, delicious, tender and something a bit different for your Sunday evening dinner. This dish would also make a great entertaining dish which is sure to impress your friends. I was going to post a different recipe, but then realised that because I had been lazy and on holiday, I had missed the tomato season, yes sure you can buy tomatoes out of season but for the recipe I had in mind you need tomatoes which are in season. So you will just have to wait.
As winter creeps ever closer, you will want to make these ribs. I have to confess, that I had never heard of beef short ribs, well I had but I hadn’t made them until I saw Nigella make them for her new book Simply Nigella, which I have, but to be honest, they do seem like quite a lot of effort so, I have the Hairy Bikers book, Meat, and they had beef short ribs in there and that is the recipe that I have used.
I always find that in Winter I don’t mind spending the time in the kitchen or cooking things for a while as it is getting dark outside earlier and generally its miserable and grey or gloomy and you just want to eat something hearty. These Beef Short Ribs most certainly fit that bill.
I served these Beef Short Ribs with chips, but serve with mash potato if you would prefer. You could even serve it with nice crusty bread, the gravy which you make with the juices of the ribs and the spices makes a wonderful accompaniment which begs to be mopped up with the bread or the chips.
We are really lucky in that we have 3 really good Asian supermarkets close to us which stock a variety or wonderful meats and different cuts for a really good price, so if you have one of these then be sure to check them out as you will be able to get your beef short ribs from them. Otherwise your local butcher will be able to provide them for you. Some larger supermarkets may have them, but you would need to go to the meat counter.
As this dish is slow cooked, I am going to link it to Janice of Farmersgirl Kitchen and Lucy of Baking Queen 74 October Slow cooked challenge where you can check out a wonderful range of slow cooked Autumnal recipes.
What dishes do you like to cook in these autumn/winter months? What is your favourite Autumn dish? These Beef Short Ribs are certainly up there for me.
Beef Short Ribs
Slow cooking makes these ribs delicious tender and so flavoursome. Serve with chips, mash potato or crusty bread. Buy the beef short ribs at your local asian store or your butcher.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 people 1x
- 2 kg beef short ribs
- 2 tbsp plain flour
- 1 tsp smoked garlic powder You can buy this in most supermarkets
- 1 tsp mustard powder
- 1 tsp dried oregano
- 1 tsp ground ginger
- 2 tbsp rapeseed oil
- 1 Onion finely diced
- 1 carrot finely diced
- 1 celery stick finely diced
- 4 garlic cloves finely chopped
- 2 tbsp tomato purée
- 2 bay leaves dry is fine
- 1 small bunch of thyme
- 250 ml good red wine
- 500 ml beef stock I use the stock pots
- 1/2 tsp hot sauce such as sriracha
- 25 ml whiskey could use bourbon or brandy if no whiskey
- 1 tbsp maple syrup
- flaked sea salt
- freshly ground black pepper
- Put the ribs in a large bag, season with salt and pepper. Mix the flour with the smoked garlic powder (if using), mustard powder, oregano & ground ginger. Add the flour mixture to the bag which has the rib and give it a good shake around to cover all the ribs in the flour mixture.
- Preheat the over to 160 degrees.
- Heat half the oil in a large frying pan which is also oven safe and fry the ribs in batches until they are well browned all over. As they brown, set aside.
- Add the remaining oil to the same pan, then add the onion, carrot and celery. Sauté until the vegetables start to soften, about 5 – 7 minutes. Once soft, add the garlic and the tomato puree. Stir until the puree starts to separate, then add the herbs and red wine. Bring to the boil and continue to boil until the liquid has reduced by half, about 5 – 10 minutes. Be careful not to reduce longer than half.
- Add the ribs back to the large frying pan along with the stock, season with salt and pepper, bring to the boil and then you can either gently simmer on the hob for 2 hours or cover and put in the oven and cook for 2 hours at 160 degrees.
- After two hours, the ribs should be nice and tender and almost falling off the bone. Carefully remove the ribs from the frying pan and cover with tinfoil to keep them warm.
- Put the pan back on the hob (unless of course it was already on the hob), add the hot sauce, whiskey and maple syrup to the sauce, then simmer for about 5 minutes until it has reduced to a syrupy consistency. Pour it into a pouring jug and serve on the side of ribs to pour over the ribs and chips.
- Serve with chips like I did, or with mash potato or polenta.
Perfect dish for grey winter months.
Always check that the ribs you buy are trimmed and cleaned, otherwise ask your butcher to do it for you.