Braised beef short ribs with salsa verde
True comfort food at it's best
4 - 6
Serves
25 mins
Prep Time
2 hrs
Cook Time
Recipe author
Lazy Sunday Club
These red wine braised short ribs are true comfort food. Braising is a technique that is the cornerstone of winter cooking and once you've nailed it, the cooking world is your oyster.
Fairly infallible, it's always important to select a cut that has a bit of fat as the leaner options like topside can cook to dryness is simmered for too long.
Recipe is courtesy of Lazy Sunday Club
Rate this recipe
Share
Ingredients
Short Ribs
1.5kg Quality Mark beef short ribs
3 Tbsp extra virgin olive oil
400g shallots
peeled, leaving root end intact
plain flour
for dusting
3 Tbsp tomato paste
2-3 sprigs fresh thyme
2 fresh bay leaves
2 cups red wine
2 cups beef stock
4 tsp balsamic vinegar
Salsa Verde
1 boiled egg
yolk only
1⅓ cups parsley
stems removed, washed and patted dry
2½ Tbsp capers
4-5 anchovy fillets
2½ tsp whole grain mustard
¼ cup onion
chopped
2 garlic cloves
coarsely chopped
2½ Tbsp gherkins
lemon juice
to taste
⅓ cup extra virgin olive oil
To serve
seasonal vegetables
Method
Short Ribs
Salsa Verde
To serve
1
Heat half the olive oil in a frying pan over medium heat, add the shallots and cook, shaking the pan often, for 8 minutes or until browned all over and softened.
Start Timer
2
Remove to a bowl and set aside.
3
Dust the ribs lightly in flour. Heat the remaining oil in a very large, deep frying pan or casserole over medium-high heat.
4
Add the ribs, season with salt, then cook, turning occasionally, for 10 minutes or until well browned all over.
Start Timer
5
Remove to a large bowl.
6
To the pan, add the tomato paste, stir for 1 minute to cook it out a little, then add the thyme, bay leaves and wine.
Start Timer
7
Bring the wine to the boil, then cook for 3 minutes or until it has reduced slightly, stirring the pan to dislodge any bits stuck to the base.
Start Timer
8
Return the ribs to the pan, add the stock, then bring the mixture to a simmer.
9
Cover the pan, reduce the heat to medium-low, then cook for 1 hour 10 minutes or until the beef is starting to become tender.
Start Timer
10
Add the shallots, then cook, covered, for another 20-30 minutes until the beef is very tender and nearly falling off the bone and the shallots are very soft.
Start Timer
11
Using a slotted spoon and taking care not to break the beef up, remove the beef and shallots to a bowl.
12
Bring the sauce to a simmer, skimming the fat from the surface, then cook for 6 minutes or until it has reduced to a light coating consistency.
Start Timer
Nutrition Information per Serving (569g)
This nutrition analysis is based on 6 serves and is for the ribs and salsa Verde only.
Energy
2959kJ (707 kcal)
Protein
57.9g
Total Fat
41.0g
Saturated Fat
10.3g
Carbs
8.6g
Dietary Fibre
4.0g
Sodium
739mg
Iron
7.4mg
Zinc
10.7mg
Vitamin B12
1.9µg
