Braised Beef Short Ribs
The key for short-ribs is low and slow! This recipe for braised short-ribs is perfect for winter. Check out Jason’s recipe for Braised Beef Short Ribs and let us know what you think!
- 1.5kg Brisbane Valley Farm Direct beef short ribs
- 2 brown onions peeled and diced
- 2 carrots diced
- 2 celery diced
- 8 cloves garlic
- 2 bay leaves
- 1 x 400ml can coconut milk (can use coconut cream for more flavour)
- 1/2 bottle red wine
- 1.5 litres good beef stock
- 1/4 cup worstershire sauce
- Sprig Rosemary
Brown off short ribs in a heavy based saucepan.
In the same pan brown off all the vegetables and garlic then transfer to an ovenproof pot.
DeGlaze pan with red wine and add to pot. Add beef stock and sauce and bring to boil, place bayleaf and rosemary in pot and cover with lid.
Transfer to a preheated 160° oven and cook for approximately three hours until tender.
Remove beef from pot and strain the liquid and reduce by 3/4.
Season to taste and add beef back to liquid. Serve warm with mashed potato and vegetables.