Slow Braised Short Ribs Recipe

Slow-Braised Beef Short Ribs with Blackcurrant Sauce

Servings: 4–6
Cook Time: ~3.5–4 hours

Ingredients:

1.5–2 kg beef short ribs

Salt, to season generously

2–3 tbsp olive oil

1 large onion, roughly chopped

1 celery stick, roughly chopped

2 carrots, roughly chopped

2 tbsp tomato purée

100 ml red wine

2 tbsp honey

1 heaped tbsp blackcurrant preserve (or any jam of your choice)

500 ml chicken stock

2–3 sprigs fresh rosemary

2 bay leaves

Fresh chives, for garnish

Black pepper, to taste

Instructions:

Prep the Ribs:
Season the short ribs generously with salt on all sides.

Sear the Meat:
Heat olive oil in a large cast-iron pan over medium-high heat. Sear the ribs on all sides until deeply browned. Remove the ribs and set aside.

Cook the Vegetables:
In the same pan with the meat juices, add the onion, celery, and carrots. Season lightly with salt and pepper and cook over medium heat, stirring occasionally, until softened.

Build the Sauce:
Stir in the tomato purée and cook briefly. Add the red wine to deglaze the pan, letting it simmer until the alcohol cooks off. Stir in the honey and blackcurrant preserve, then pour in the chicken stock. Mix well.

Add Herbs and Ribs:
Return the short ribs to the pan, meat-side down. Add rosemary and bay leaves.

Slow-Braise:
Cover the pan tightly with foil and place in a preheated oven at 140°C (285°F). Cook for about 3.5 hours, or until the meat is tender and easily pulls away from the bone.

Finish the Sauce:
Remove the ribs from the pan. Take out the rosemary and bay leaves, then blend the sauce until smooth.

Serve:
Place the ribs on a plate, pour the sauce over them, and finish with a sprinkle of fresh chives.

Enjoy:
Serve with mashed potatoes, roasted vegetables, or your favorite side for a comforting, flavourful meal.

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