Happy Thursday guys! Recipe of the day is Braised Short Beef Ribs – succulent and tender, cooked slowly until the meat falls off the bone, these short beef ribs are out of this world. 🙂
OK, so officially done with Veganuary. I enjoyed the challenge but…I also enjoy that beauty above. 🙂 It’s all about balance, isn’t it. And these short beef ribs are divine! I honestly can’t find the words to describe how juicy, succulent and tender they were. Make sure to look for good quality ribs and red wine, add a few veggies and leave them to do their magic.
What you need:
- short beef ribs
- onion
- garlic
- celery
- carrots
- red wine
- olive oil
- salt and pepper
- beef stock
Here’s how to make these absolutely delicious Braised short Beef Ribs
Ingredients:
- 1.5-2kg Short beef ribs
- 2 large carrots, roughly chopped
- 3-4 celery stalks, roughly chopped
- 2 onions, slice
- 1 garlic, sliced in half
- 500ml red wine
- 500ml beef stock
- 2tbsp tomato paste
- salt and pepper to taste
- 2tbsp olive oil
Preparation:
- Preheat a big casserole with the olive oil and place the ribs, bone up, and garlic for a few minutes on each side. Add the tomato paste and leave for a couple of minutes.
- Remove the ribs and add the vegetables – gently sweat for 5 minutes, add the beef stock and place back the ribs. Pour over the red wine and cook for another 10 minutes. Season with salt and pepper.
- Cover the casserole and place in the oven at 170°C for about 3 hours.
- Serve with some creamy mash potatoes and fresh salad of your choice for an ultimate homemade dinner.
Enjoy!
I hope you guys like this wonderful recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming soon. Meanwhile, have a super tasty Thursday and keep warm. xx
