Kategorie

Braised beef short ribs

Name: Braised beef short ribs
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4
Ingredients: 1.5 kg meaty beef short ribs; 2 tbsp neutral oil; 1 onion; 2 carrots; 2 celery stalks; 2 garlic cloves; 1 tbsp tomato paste; 250 ml dry red wine; 500 ml beef stock; 2 bay leaves; 2 thyme sprigs; 500 g waxy potatoes; 1 tsp salt; 1/2 tsp black pepper

Zusammenfassung

Editorially simplified adaptation of a public-domain recipe. Source

Preparation

Heat the oven to 160 C / 325 F. Pat the ribs dry and season with salt and pepper. Cut the onion, carrots and celery into 1 cm pieces. Finely chop the garlic. Peel the potatoes and halve or quarter them depending on size.
Heat the oil in a heavy ovenproof pot over medium-high heat. Brown the ribs all over in two batches for 8 to 10 minutes per batch. Do not pile them up or they will steam. Transfer browned ribs to a plate.
Add the onion, carrots and celery to the pot and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute. Pour in the wine and loosen the browned residue from the base with a wooden spoon. Add the stock, bay leaves and thyme.
Return the ribs and any juices to the pot. The liquid should reach about halfway up the meat. Bring it to a simmer, cover and braise in the oven for 2 hours 15 minutes.
Carefully tuck the potatoes into the liquid between the ribs. Cover again and cook for 45 to 60 minutes more. The ribs are ready when the meat gives easily at the bone when tested with a fork; if not, cook another 20 minutes.
Transfer the ribs and potatoes to a serving dish. Remove the bay leaves and thyme. If needed, simmer the sauce uncovered for 5 minutes to concentrate it, then taste and spoon it over the ribs.