Braised beef short ribs with salsa verde

True comfort food at it's best

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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

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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
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.

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.

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.

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.

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.

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.

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.

Salsa Verde
1

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.

2

Taste, then season to taste with sea salt and freshly ground black pepper, adding a little extra lemon juice, to taste.

To serve
1

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.

Energy2959kJ (707 kcal)
Protein57.9g
Total Fat41.0g
Saturated Fat10.3g
Carbohydrate8.6g
Dietary Fibre4.0g
Sodium739mg
Iron7.4mg
Zinc10.7mg
Vitamin B121.9µg