This is a delicious, inexpensive, and easy to prepare recipe for beef short ribs. We think they offer some of the most flavourful cuts. Here's how to cook them in a tasty red wine sauce.
Course: Main Course
Keyword: baked, braised
4lb1.9 kg beef short ribs
2tbsptallowbeef dripping or non-extra virgin olive oil
1large onion chopped
1large carrot chopped
2stalks celery chopped
1 1/2 litresbeef broth or stock
1tbspfresh parsley chopped
500mldry red wine
Pre-heat the oven to 350 F (180 C ) degrees while you prepare the ingredients.
Mix the flour, salt and pepper and roll the short ribs through the mixture. Try to cover as much surface of the meat as possible. You can even sprinkle flour on the parts where flour hasn’t stuck.
Heat the tallow (or oil) in a large pan and sear each short rib on all sides. Take care to brown each side, including the small ends. It should take around 5 minutes per rib. Do this in batches because adding a lot of meat to a single pan at a time will cause the excess juices to “stew” the ribs rather than “brown” and seal them. Set the ribs aside on a plate.
In the pot you used to brown the ribs, add the onions, celery, garlic, and carrots. Sauteé the veg for 3 to 5 minutes. When the onions soften and start to turn brown to you’ve sauteéd enough.
Add the broth (we prefer broth but quality stock cubes will work too) to the pot and bring to a boil. Add the wine to create a sauce with a kick. Spoon the liquid over the meat. Season with salt and pepper.
Add the short ribs to the pot and cover with a lid.
Put the pot in the oven at 250 F / 180 C for 2 1/2 to 3 hours. After 2 hours check the meat on the bone. Watch out for the heat blast from the oven. If the meat falls off with gentle prodding, it’s ready.
Serve with mashed potatoes for a delicious, easy, and economic meat dish
This braised and slow-cooked baked recipe shouldn’t take longer than 20 minutes to prepare and is always a hit. Short ribs are not commonly used so you should be able to pick them up before the local butcher turns them into mince or burgers. Keep the bone on for baking as this will add to the overall flavour.We like to use Tallow, but you can use any oil that's not too strong in flavour.