Braised beef short ribs with salsa verde
True comfort food at it's best
Serves
4 - 6
Prep Time
25 mins
Cook Time
2 hrs
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
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ShareIngredients
1.5kg Quality Mark beef short ribs
3 Tbsp extra virgin olive oil
400g shallots
peeled, leaving root end intactplain flour
for dusting3 Tbsp tomato paste
2-3 sprigs fresh thyme
2 fresh bay leaves
2 cups red wine
2 cups beef stock
4 tsp balsamic vinegar
1 boiled egg
yolk only1⅓ cups parsley
stems removed, washed and patted dry2½ Tbsp capers
4-5 anchovy fillets
2½ tsp whole grain mustard
¼ cup onion
chopped2 garlic cloves
coarsely chopped2 ½ Tbsp gherkins
lemon juice
to taste⅓ cup extra virgin olive oil
seasonal vegetables
Method
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.
Remove to a bowl and set aside.
Dust the ribs lightly in flour. Heat the remaining oil in a very large, deep frying pan or casserole over medium-high heat.
Add the ribs, season with salt, then cook, turning occasionally, for 10 minutes or until well browned all over.
Remove to a large bowl.
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.
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.
Return the ribs to the pan, add the stock, then bring the mixture to a simmer.
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.
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.
Using a slotted spoon and taking care not to break the beef up, remove the beef and shallots to a bowl.
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.
For the salsa verde, combine all the ingredients in a food processor, then process until a coarse paste forms, adding extra olive oil, as needed.
Taste, then season to taste with sea salt and freshly ground black pepper, adding a little extra lemon juice, to taste.
Serve the ribs with some of the sauce, mash or polenta, seasonal vegetables and the salsa verde drizzled over.
Nutrition Information per Serving (569g)
This nutrition analysis is based on 6 serves and is for the ribs and salsa Verde only.
