I love to use cheaper cuts of meat, while they take a little longer time to cook or prepare, they more than make up for it in flavour. These braised beef short ribs are a case in point. Cheap and delicious.
Braised Beef Short RibsJump to Recipe
Have you tried beef short ribs before? I started noticing short ribs appearing a little while ago on the menu in local foodie pubs in Suffolk and also at the butchers counter. I have cooked them a few times now and the flavour is fantastic. I was keen to get cooking with them as a I fear they may go the same way as lamb shanks and to some extent belly of pork. Once the celebrity chefs start using them the price tends to go up.
Economical and not too trendy (Yet!)
Have you seen the price of lamb shanks recently! The once cheap cut that was hard to sell is now so popular you can now pay prime prices for them. Although you may have to go to a butchers to get short rubs, I have seen them appear occasionally in a supermarket; Waitrose no less. If you haven’t tried them yet I urge you go out of your way, and if need be to track them down and enjoy them while you can before the price rockets. I fear that is inevitable.
I bought mine in one piece from our local butchers in Suffolk . Sometimes they are sold already cut into ribs which you can use for this recipe too. Just toss in the seasoned flour and brown on all sides before continuing. I have served mine stripped from the bone and shredded then gently reheated in the braising liquid. You could do the long slow cooking the day before and reheat on the day if you want to prepare ahead. Served on top of a garlic and parsley mash it makes for easy entertaining. Some fresh green vegetable served alongside are nice but they are not essential.
Step by step Braised Beef Short Ribs
A long slow braise produces tender flavoursome strands of beef. Served in the slightly sweet/sour braising liquid, this delicious dish can be prepared ahead of time.
- 2 kg beef short ribs (4½lb)
- 1 tbsp plain flour
- 1 tsp English mustard powder
- salt and freshly ground black pepper
- 2 tbsp oil
- 2 large onions sliced
- 4 cloves of garlic left whole
- 50 g light muscovado sugar (2oz/ ¼ cup)
- 60 ml sherry vinegar (3floz/¼ cup)
- 250 ml red wine (1/2 pint/1cup)
- 250 ml beef stock (1/2 pint/1cup)
- chopped parsley, to serve
Preheat the oven 190℃ (170℃ fan)/375 °F/gas mark 5. Place the short ribs on a board. Combine the flour, mustard salt and peppers and use to dust the short ribs.
Heat the oil in large casserole and down the joint on both sides.
Add the onions, garlic, and sugar around the edge of the meat. Pour in the vinegar, wine and stock. Bring to the boil and cover.
Cook in the oven for 3 – 4 hours until the meat is very tender and falling off the bone.
Remove the meat from the pan. Skim off and discard any fat.
When the meat is cool enough to handle, shred the meat from the bone and discarding any fat and the bones.
Add the meat to the liquid in the pan and reheat until piping hot.
Serve on a bed of mash. Scattered with some chopped fresh parsley.
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