Slow Braised Melt in the Mouth Spiced Beef Short Ribs

P1040686

Yes it is another Short Rib recipe, this one however is cooked longer. Paulie cooked this for 4 hours and I can honestly say this recipe is food porn right there! If you really want to wow your family and friends or partner then this should do the trick. Paulie served ours with sweet potato mash and I used a spoon to mop up the remaining sauce but I guess a piece of bread would work too, the only way I can describe it is a cross between dripping, chinese ribs and gravy but all 3 of them in one sauce and then you have the juicy melt in the mouth meat with the odd little gem of beef fat which soaks up all the flavours of the spices during the 4 hours they are braised in the wonderful spicy sauce  … Lovely Jubley

Ingredients

Beef Short Rib
1 beef short rib
olive oil
Salt
20 black peppercorns
5 star anise
5 cloves
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp coriander seeds
10 cardamon pods
100ml sherry vinegar
75g sugar
500ml beef stock

Sauce
1 tbsp butter
1 small clove garlic, chopped
50ml sherry vinegar or balsamic vinegar
400ml beef braising liquor

Method

1. Preheat oven to 160C.

2. To prepare the beef short rib, heat a large frying pan over high heat and add a glug of olive oil. Season the beef with salt and place in the frying pan, fat side down. Cook until well browned. Brown on all other sides and spoon a little of the hot oil over the bones (see picture above).

3. Dry roast the spices in a casserole dish large enough to fit the beef. Allow the spices to toast until they become fragrant. Deglaze the frying pan with the sherry vinegar, reduce the liquid by half and then add the short rib. Cover the short rib with the beef stock, bring to the boil and skin off any excess fat. Cover with the lid and braise the beef over low heat in the oven for 4 hours until tender.

4. To make the sauce, place a small pan over medium heat. Add a little butter and sweat the garlic. Deglaze the pan with sherry vinegar, reduce by half and then add the beef braising liquor. Bring to the boil, then reduce to the right consistency.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s