Crock Pot

Braised Beef Short Ribs

5 – 6 beef short ribs , 300-400g/10-14oz each (Note 1)

1.5 tsp each salt and pepper

2 tbsp olive oil

3 garlic cloves , crushed

1 large onion , chopped (brown, yellow or white)

2 celery ribs , chopped

2 carrots , chopped

2 tbsp tomato paste.

2 cups (500ml) dry red wine (Note 2).

2 cups (500ml) beef stock/broth, low sodium.

2 sprigs thyme (optional).


Preheat stove to 160C/325F.

Sprinkle meat done with salt and pepper.

Warmth oil in a huge ovenproof pot over high warmth. Include a large portion of the ribs and earthy colored forcefully all finished (~5 – 7 min altogether). Expel and rehash with residual ribs, at that point evacuate.

Turn heat down to medium. Include onion and garlic into a similar pot and cook for 2 minutes.

Include carrot and celery, cook for 5 minutes until carrot is relaxed and sweet.

Include tomato glue and cook for 1 moment.

Include wine, stock, thyme and narrows leaves. Mix until tomato glue is broken down.

Return meat into fluid, organizing them so they are lowered (Note 3).

Spread with cover and move to stove for 3 hours, or until the meat can without much of a stretch be pried separated with forks. (Note 4 Other cook strategies)

Expel hamburger cautiously, keeping the meat on the bone. (Note 4) Cover to keep warm.

Strain all fluid in the pot, squeezing juices out of the onion, carrot and so on. Return sauce into pot, bring to stew and mix. Modify as fundamental – stew to decrease/thicken, add water to thin, season with salt and pepper if necessary.

Spot meat on serving plate, spoon over sauce. Serve!

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