Beef short ribs braised low and slow in a warming spiced gravy. A weekend project that rewards patience.
Method
- Season the short ribs well with salt and pepper. Brown all over in batches in a hot, oiled roasting tin or heavy pot. Remove and set aside.
- Fry the onion, carrot, and garlic in the same pan for 5 minutes. Add the tomato paste and stir for 1 minute.
- Add the wine and let it reduce by half. Add the stock, cinnamon, cloves, allspice, and bay leaves.
- Return the short ribs to the pan. The liquid should come about two-thirds up the ribs.
- Cover tightly with foil or a lid and cook at 160°C for 3–3.5 hours until the meat is tender and pulling away from the bone.
- Remove the ribs and strain the cooking liquid into a saucepan. Reduce over high heat until glossy and sauce-like.
- Return the ribs to the sauce to glaze before serving.
Ingredients
- 4 bone-in beef short ribs (about 300g each)
- 2 onions, roughly chopped
- 3 cloves garlic, whole
- 2 carrots, roughly chopped
- 400ml red wine
- 400ml beef stock
- 2 tbsp tomato paste
- 1 cinnamon stick
- 3 cloves
- 1 tsp allspice
- 2 bay leaves
- Salt & black pepper
- Neutral oil for browning
Hints & Tips
- This benefits massively from being made a day ahead — skim the fat off the chilled sauce before reheating.
- Serve with creamy mashed potato or soft polenta to catch the sauce.
- Ask the butcher for English-cut ribs (short, thick sections) rather than flanken-cut.