Slow-cooked braised beef short ribs
Perfect for a chilly night, these braised beef short ribs will pull apart with a fork and melt in your mouth.
Ingredients:
- 5 beef short ribs, with excess fat removed, but the bone on
- 1 1/2 cups of dry red wine
- 3 cups of beef stock
- 2 carrots, sliced
- 1 handful of shiitake mushrooms, soaked in hot water for 30 minutes
- 5 white button mushrooms, cut into quarters
- 5 Swiss brown mushrooms, cut into quarters
- 2 rosemary sprigs
- 2 thyme sprigs
- 2 bay leaves
- 5 shallots, sliced
- 1 brown onion, sliced
- 1 red onion, sliced
- Half a bulb of garlic, lightly crushed
Method:
1. Salt and pepper the short ribs generously. Sear the short ribs over high heat until golden on all sides. Set the ribs aside on a plate.
2. Add a little oil and fry the carrots, shallots, onions and garlic until golden.
3. Put half of the carrot mixture into the slow cooker and set the ribs (bone side down) on top. Cover with the rest of the mixture.
4. De-glaze the pan with the red wine and add beef stock. Add all mushrooms and simmer for 15 minutes.
5. Add the mushroom mix to the slow cooker. Add the rosemary, thyme and bay leaves to the slow cooker. Leave them whole.
6. Cook for 8 hours on low or 4 hours on high. For best results, leave the lid off the slow cooker for the last hour of cooking time. This will make the sauce thicken.
7. Serve short rib on top of mash potato. Ladle over the sauce with lots of mushrooms and carrots.
Written by Tony Breeze. First appeared on Stuff.co.nz.
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