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Slow-Braised Beef Short Ribs
This winter warmer is excellent served family-style on a large platter of creamy polenta, or mashed potatoes.
Prep Time
15 mins
Cook Time
4 1/2 hours plus chilling
Serves
10-12
Potluck
Dairy Free
Gluten Free
Special Occasions
Ingredients
2 large onions, coarsely chopped
2 stalks celery, coarsely chopped
about 3.5kg / 7lb beef short ribs
salt and freshly ground black pepper, to taste
4 cloves garlic, halved
1 tsp black peppercorns
2 bay leaves
a bunch of fresh thyme
5 cups beef stock
1 1/2 cups sherry
1 tbsp cornflour, mixed with a little water
chopped parsley, to serve
Method
Preheat oven to 240°C/475°F fanbake.
Spread onions and celery in a large, deep roasting dish. Spread ribs out on top and season well.
Roast until the ribs are well browned and the fat has rendered off (about 45 minutes).
Remove dish from oven and reduce oven to 150°C/300°F fanbake. Drain fat and discard.
Add garlic, peppercorns and herbs, season with a little more salt, then pour over stock and sherry.
Cover tightly with a piece of baking paper and a double layer of tin foil. Bake for 3½ hours.
Lift out ribs and set aside. Strain cooking liquid into a large pot. Chill ribs and liquid for at least 3 hours or overnight.
To serve, preheat oven to 180°C/350°F fanbake and put in the ribs to warm through.
Skim fat from the cooking liquid. Simmer the liquid for 10-15 minutes to reduce then add cornflour/corn starch mixture to thicken slightly.
Add ribs back into pot and simmer for 5 minutes to heat through. Garnish with parsley to serve.
