Keyword beef short ribs, braising short ribs, low and slow, low and slow cooking, one pot meal, short ribs, sunday lunch
Prep Time 15minutes
Total Time 15minutes
Olive oil, for frying
6thick-cut meaty beef short ribs
1large head of garlic, cut in half horizontally
1heaped tbsp tomato purée
1750ml bottle red wine
250gsmall chestnut mushrooms, trimmed and halved(or quarter if they are large)
Sea salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish
Preheat the oven to 140°C/fan
In a large casserole dish (with a lid), add a glug of olive oil and heat on the hob. Season the short ribs thoroughly, then fry them for 10–15 mins until they are nicely brown all sides. Be patient.(you nay need to do in batches if it's too much of a squeeze)
Next, add the halved garlic head, cut side down, pushing it to the bottom of the pan, then add the tomato purée and heat for a minute or two to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom and bring to the boil and cook for 10–15 mins until the liquid is reduced by half.Add the stock to nearly cover the ribs and bring to the boil again, basting the ribs with the juices.
Put the lid on and cook for 3–4 hrs, basting now and then until the meat is tender and falling away from the bone.
About 10 mins before the short ribs are ready to come out, fry the pancetta until crisp and golden, then add the mushrooms and cook for 4–5 mins until tender. When the short ribs are ready, remove from the oven and transfer to a serving dish. Let them rest.While the meat rests, squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic. (If the sauce is too thin, reduce the cooking liquid by heating for 10–15 mins more after straining.)Top the short ribs with the pancetta and mushrooms and pour the beef cooking sauce over top.Then garnish with chopped parsley.Serve alongside greens and mash.