RED WINE BRAISED SHORT RIBS

With the last of this terrible weather passing over Perth, I thought it would be the perfect opportunity to make one last wintery dish. Bon Appétite Magazine is on of my favourite and with recipes like this I’m sure you can see why. Whats even more great is you can get it on your iPad! Bring on Spring and Summer I have some amazing recipes coming your way!

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INGREDIENTS

– 2267g Bone-in Beef Short Ribs

– Salt Flakes and Freshly Ground Black Pepper

– 3 Tbsp Grape Seed Oil

– 3 Onions, Chopped

– 3 Carrots, Peeled and Chopped

– 2 Celery Stalks, Chopped

– 3 Mushrooms, Chopped

– 1 Paprika, Chopped

– 3 Tbsp All-Purpose Flour

– 1 Tbsp tomato Paste

– 1 750-ml Bottle of Red

– 10 Sprigs Flat-Leaf Parsley

– 8 Sprigs Thyme

– 4 Sprigs Oregano

– 2 Sprigs Rosemary

– 2 Fresh Bay Leaves

– 1 Head of Garlic, Halved Crosswise

– 4 cups low-salt beef stock

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METHOD

Preheat oven to 180°C. Season short ribs with salt, heat oil in a large Dutch oven over medium-high heat and Working in batches of 2, brown short ribs on all sides. Transfer short ribs to a plate.Add onions, carrots, celery, mushrooms and paprika to pot and cook over medium-high heat until onions are browned, about 5 minutes.

Add the flour, tomato paste and cook, stirring constantly until well combined and the colour becomes a deep red, 2-3. Stir in wine, add short ribs with any accumulated juices and bring to the boil. Lower heat to medium and simmer until wine is reduced by half, around 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover and transfer to oven. Cook until the short ribs are tender, 2 hours. Spoon fat from surface of sauce and discard. Season sauce to taste, serve over mashed potatoes with sauce spooned over and some crusty bread.