Beef Short Ribs
Makes: 10 portions
Prep Time: 30 mins plus overnight resting
Cook Time:3-4 Hrs
Ingredients
Beef Short ribs 10
4 Shallots cut in half
2 Carrots chopped
2 Celery sticks chopped
1 Garlic head
Few Sprigs Thyme
Few parsley stalks
2 Bay leafs
2 Star anise
1/2 Tbsp Anchovy paste (optional)
Bottle Red wine
1L Beef stock
2 Spoons Beurre Manie (20g Butter + 20g Flour)
Splash red wine vinegar
25g Butter
100g Flour for dusting
Salt and Pepper to taste
Steps
Season short ribs well, coat in flour, and sear in a heavy pan until golden brown.
Remove and add vegetables, herbs, star anise, and anchovy paste if using.
Sauté for 5 minutes. Add wine, stock, and beef, bring to a boil, skim off scum.
Simmer then add a cartouche. Cover and bake in a preheated oven at 275F-135C for 3-4 hours or until tender.
Strain the liquid and pour it back over the beef. Chill overnight or a few hours.
Remove the solidified fat, strain the liquid, reserving half a cup.
Reduce the cooking liquid with vinegar and beurre manie by 80%.
Add the rest of the butter. Season to taste.
Reheat the short ribs in the reserved stock. Serve with cauliflower puree and jus.
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