Slow-braised beef short ribs

At Falls Retreat we focus on using seasonal produce and with winter here, hardy herbs, carrots, onions and root veg become the staples of our kitchen vege garden. This recipe makes great use of what is readily available and uses a red wine off our wine list, but feel free to use whatever you have on hand.
Be warned, it’s not a quick fix recipe for a last minute meal — a 12 hour marinating process and then 6 hours slow cooking does require some planning and preparation. But with meat that falls off the bone and melts in your mouth, your patience will be rewarded.

2kg beef short ribs
1 bunch thyme
1 bunch rosemary
1 bunch oregano
1 tsp finely chopped garlic
zest of 1 orange
zest of 1 lemon
olive oil
500ml red wine
2 onions medium, diced
2 carrots medium, diced
2 ribs celery, medium diced
3 bay leaves
2l beef stock
handful parsley stalks

Pat beef dry and season with herbs, garlic and citrus zest. Mix citrus juice with a little olive oil and pour over the meat. Marinate for 12 hours.
Remove seasoning from ribs and add this to the red wine. Pat dry the beef. Season ribs liberally and sear on all sides until well browned.
Put a glug of olive oil into a large saucepan, add diced vegetables and sauté till lightly browned. Add the spiced red wine and reduce by half. Add beef stock and parsley stalks and bring to the boil. Simmer for 5 minutes.
Place ribs in a large deep roasting pan and pour the stock and veges over the ribs. Cover with parchment paper and foil and place in oven at 150°C for 5-6 hours or until meltingly soft.
Remove from oven and let cool in liquid for 1 hour. Pull from liquid and remove bones. Strain stock and reduce until desired taste.
Pour stock back over rib meat, put back in oven till hot and serve with desired sides.

Tip
Aluminium foil oxidises and often sticks to the meat during the cooking process — put a layer of baking paper under the foil to avoid this happening!
How can I get restaurant quality food at home?
It’s what you do before the braise goes into the oven that counts!  Most braises require a “mirepoix” (a fancy French word to describe the onion, carrot and celery combo), but it’s by adding a twist of something extra, such as the citrus in this recipe, that raises it to the next level.

Words and recipe: Brad King | Photograph: Brydie Thompson

About the Author

Vicki Ravlich-Horan

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