Valentine’s Braised Short Ribs12th February 2018 Parson's Nose
Valentine’s Day is the perfect opportunity to go all out and impress your loved one with a slap up meal. Luxurious cuts like fillet steak or rack of lamb are a great choice and will definitely do the job, however why not go for something a bit different this year? Beef short ribs are a more inexpensive cut and as such need a bit more care and attention, but cooked well and you’re on to a winner. I would serve these with some simple steamed greens and a big spoon of creamy mash with truffle or bone marrow.
2 beef short ribs (room temperature)
400ml good red wine
1 jar Parson’s Nose beef stock
1 onion roughly chopped
1 celery stick roughly chopped
1 carrot roughly chopped
1 bulb garlic cut in half horizontally
2 bay leaves
2 tbsp each of fresh rosemary & thyme
1 tbsp flavourless oil
50g salted butter
2 tbsp plain flour
1 small handful fresh parsley to garnish
- Heat the oven to 150°C.
- Take a large heavy based casserole dish and warm the oil over a medium-high heat. Add the short ribs and brown on each side.
- Take out of the dish once brown and set aside. Add the vegetables, garlic and herbs to the pot and lightly sauté so they slightly soften and colour.
- Put the short ribs back into the dish and cover with the wine, port and stock. Cover with a lid and place into the oven. Cook for 3-4 hours, checking every hour or so. Baste the ribs with the wine and stock so they don’t dry out. When the meat is coming away from the bone and feels tender, remove from the oven.
- Take the ribs out of the dish and set aside, cover with foil. Strain the vegetables from the braising liquid, keeping the stock and getting rid of the soft vegetables.