Braised beef short ribs with mash
This Braised beef short ribs with mash recipe is the perfect way to spoil your family with a delicious Sunday meal.
INGREDIENTS
BRAISED BEEG SHORT RIBS WITH MASH
- 2kg beef short ribs
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 red onion, finely chopped
- 1 carrot , peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 ½ tbsp flour
- 5 sprigs fresh thyme, leaves removed stalk discarded
- 1 ½ cups red wine
- 3 ½ cups beef stock
- 3 bay leaves
- 8-12 small pearl onions
- 6-12Baby carrots
PARMESAN & ROSEMARY MASH
- 7 potatoes, peeled and chopped
- ⅓ cup butter
- 1 sprig bruised rosemary
- ⅔ cup milk
- ¼ cup parmesan
- 2 ½ tsp sea salt
METHOD
PREHEAT the oven to 190ºC.
PAT beef dry with paper towel and season with salt and pepper.
HEAT oil in a large ovenproof pot over medium-high heat until simmering. Working in batches, cook the beef until browned well on all sides. Remove meat from the pot.
REMOVE all but 2 tablespoons of the fat in the pot and reduce heat to medium. Fry onion for 4 minutes until softened, then add celery, carrot, minced garlic and thyme leaves. Cook until vegetables are soft and are just starting to caramelise, about 7 minutes. Add tomato paste, sugar and flour and cook for 1-2 more minutes.
DEGLAZE the pot with a little wine, scraping any toasted brown bits off the base of the pot. Add the remaining wine along with the stock and bay leaves. Nestle meat and the roasted garlic head. Cover and transfer to the oven for 3 hours or until the beef can be pulled apart with a fork.
MEANWHILE place onions in a bowl of boiling water for 2 minutes; immediately drain and cool under running water. Peel the onions. Place onions and baby carrots in the pot 1 hour before the end of cooking.
PARMESAN & ROSEMARY MASH
ADD potatoes to a pot of boiling water, cover and cook for 10-15 minutes until tender but not falling apart. Drain water from the potatoes. Lightly mash with a potato masher.
BRUISE the rosemary and add to a pot with the butter. Melt over a medium heat for 1 minute until melted and infused. Allow to stand for 2 minutes. Remove the rosemary stalk and pour melted butter into the mash.
POUR in the milk and mash using a potato masher until smooth and fluffy. Stir in parmesan cheese and season well.
SERVE braised short ribs with mashed potato and roasted baby carrots. Garnish with chopped parsley.
<BOX> Cooking tough meats low and slow in liquid allows the muscle tissue and collagen to slowly break down.Wine adds that extra depth of flavour, but feel free to leave out the wine and replace it with the same quantities of stock.
Braised beef short ribs with mash
Ingredients
- BRAISED BEEG SHORT RIBS WITH MASH
- 2kg beef short ribs
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 1 red onion, finely chopped
- 1 carrot , peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 ½ tbsp flour
- 5 sprigs fresh thyme, leaves removed stalk discarded
- 1 ½ cups red wine
- 3 ½ cups beef stock
- 3 bay leaves
- 8-12 small pearl onions
- 6-12Baby carrots
- PARMESAN & ROSEMARY MASH
- 7 potatoes, peeled and chopped
- ⅓ cup butter
- 1 sprig bruised rosemary
- ⅔ cup milk
- ¼ cup parmesan
- 2 ½ tsp sea salt
Instructions
Preheat the oven to 190ºC.
Pat beef dry with paper towel and season with salt and pepper.
Heat oil in a large ovenproof pot over medium-high heat until simmering. Working in batches, cook the beef until browned well on all sides. Remove meat from the pot.
Remove all but 2 tablespoons of the fat in the pot and reduce heat to medium. Fry onion for 4 minutes until softened, then add celery, carrot, minced garlic and thyme leaves. Cook until vegetables are soft and are just starting to caramelise, about 7 minutes. Add tomato paste, sugar and flour and cook for 1-2 more minutes.
Deglaze the pot with a little wine, scraping any toasted brown bits off the base of the pot. Add the remaining wine along with the stock and bay leaves. Nestle meat and the roasted garlic head. Cover and transfer to the oven for 3 hours or until the beef can be pulled apart with a fork.
Meanwhile place onions in a bowl of boiling water for 2 minutes; immediately drain and cool under running water. Peel the onions. Place onions and baby carrots in the pot 1 hour before the end of cooking.
Parmesan & rosemary mash
Add potatoes to a pot of boiling water, cover and cook for 10-15 minutes until tender but not falling apart. Drain water from the potatoes. Lightly mash with a potato masher.
Bruise the rosemary and add to a pot with the butter. Melt over a medium heat for 1 minute until melted and infused. Allow to stand for 2 minutes. Remove the rosemary stalk and pour melted butter into the mash.
Pour in the milk and mash using a potato masher until smooth and fluffy. Stir in parmesan cheese and season well.
Serve braised short ribs with mashed potato and roasted baby carrots. Garnish with chopped parsley.
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ALSO SEE: Lamb knuckle apricot stew
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
