Braised beef short ribs

September 13, 2012 (Last Updated: January 11, 2019)
Braised beef short ribs recipe

Add a touch of Mediterranean flavours to your next roast with these slow-braised beef short ribs, which simply melt in the mouth.

To drink: A fruity, light-bodied red Italian varietal such as Sangiovese or Nebbiolo has herby flavours that are ideally suited to red meat.

Print Recipe

Braised beef short ribs

Serves: 6
Cooking Time: 1 hr 45 mins

Ingredients

  • 1kg beef short ribs
  • 30ml (2 tbsp) olive oil
  • 4 garlic cloves, thickly sliced
  • 6 sprigs of fresh rosemary
  • 30ml (2 tbsp) fresh rosemary, chopped
  • 5 sprigs of fresh oregano
  • 5ml (1 tsp) dried oregano
  • juice of 2 lemons
  • 125ml (½ cup) dry white wine
  • 2 red onions, quartered
  • 1 whole garlic bulb, skin on, broken
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the oven to 200°C.

2

Place the beef short ribs in a large baking tray. Add the olive oil, garlic cloves, rosemary sprigs, chopped rosemary, oregano sprigs, dried oregano, lemon juice, wine, onions and whole garlic.

3

Season, cover with foil and bake at 200°C for 20 minutes. After 20 minutes lower the temperature to 180°C and carry on roasting for 1 hour.

4

After an hour, remove the foil, adjust the seasoning and roast for the remaining 20 minutes.

5

Remove from the oven and rest for 5 minutes before serving. A rustic mash is delicious with the tender beef.

Notes

Cook's tip: For even more Mediterranean flavour, add some of the soft, roasted garlic to the rustic mashed potato and scatter with plenty of roughly chopped parsley.

 

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September 13, 2012 (Last Updated: January 11, 2019) By
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