I love to use cheaper cuts of meat, while they take a little longer time to cook or prepare, they more than make up for it in flavour. These braised beef short ribs are a case in point. Cheap and delicious.
Have you tried beef short ribs before? I started noticing short ribs appearing a little while ago on the menu in local foodie pubs in Suffolk and also at the butchers counter. I have cooked them a few times now and the flavour is fantastic. I was keen to get cooking with them as a I fear they may go the same way as lamb shanks and to some extent belly of pork. Once the celebrity chefs start using them the price tends to go up.
Economical and not too trendy (Yet!)
Have you seen the price of lamb shanks recently! The once cheap cut that was hard to sell is now so popular you can now pay prime prices for them. Although you may have to go to a butchers to get short rubs, I have seen them appear occasionally in a supermarket; Waitrose no less. If you haven't tried them yet I urge you go out of your way, and if need be to track them down and enjoy them while you can before the price rockets. I fear that is inevitable.
I bought mine in one piece from our local butchers in Suffolk . Sometimes they are sold already cut into ribs which you can use for this recipe too. Just toss in the seasoned flour and brown on all sides before continuing. I have served mine stripped from the bone and shredded then gently reheated in the braising liquid. You could do the long slow cooking the day before and reheat on the day if you want to prepare ahead. Served on top of a garlic and parsley mash it makes for easy entertaining. Some fresh green vegetable served alongside are nice but they are not essential.
Step by step Braised Beef Short Ribs
Braised Beef Short Ribs
Ingredients
- 2 kg beef short ribs
- 1 tablespoon plain flour
- 1 teaspoon English mustard powder
- salt and freshly ground black pepper
- 2 tablespoon oil
- 2 large onions sliced
- 4 cloves of garlic left whole
- 50 g light muscovado sugar
- 60 ml sherry vinegar
- 250 ml red wine
- 250 ml beef stock
- chopped parsley, to serve
Instructions
- Preheat the oven 190℃ (170℃ fan)/375 °F/gas mark 5. Place the short ribs on a board. Combine the flour, mustard salt and peppers and use to dust the short ribs.
- Heat the oil in large casserole and down the joint on both sides.
- Add the onions, garlic, and sugar around the edge of the meat. Pour in the vinegar, wine and stock. Bring to the boil and cover.
- Cook in the oven for 3 – 4 hours until the meat is very tender and falling off the bone.
- Remove the meat from the pan. Skim off and discard any fat.
- When the meat is cool enough to handle, shred the meat from the bone and discarding any fat and the bones.
- Add the meat to the liquid in the pan and reheat until piping hot.
- Serve on a bed of mash. Scattered with some chopped fresh parsley.
Eb Gargano / easypeasyfoodie.com says
Oh my goodness, Jacqui - these look amazing!! Right up my street. I am totally with you on the cheaper but more flavoursome cuts - so long as you have enough time to give them a long slow cook they are delicious and wonderfully easy peasy as the oven does all the work!! Thanks for linking it up to #CookBlogShare 🙂 Eb x
Jacqueline Bellefontaine says
Thank you Eb. I feel I should be posting salad recipes and lighter summer recipes by now but thats UK weather for you. That said I quite like a dish that you can go out for a long walk in the summer and have something tasty ready when you get back so it suits both summer and winter really.
jenny walters says
This is my sort of food!Absolutely gorgeous!Fab pics too xx
Jacqueline Bellefontaine says
Thanks Jenny.
jenny paulin says
I bet that beef had so much flavour and was melt in the mouth tender too. it looks so delicious and proper comfort food xx
Jacqueline Bellefontaine says
Yes lots of flavour that is so often the case with cheaper cuts. The extra cooking time required is so rewarded with the flavour.
Mandy says
Jacqui Bellefontaine: foodie trend spotter extraordinaire! Always good to see recipes using less common cuts of meat - I'll watch out for these on menus soon.
Jacqueline Bellefontaine says
Ha ha. I see then quite a bit in Suffolk pubs Had a beef wellington made with it once it was yummy. Once the celebs chefs start promoting I just know the price will soar. 🙁
Jo @ Jo's Kitchen Larder says
I love the cuts which like long, slow cooking but have not had a chance to try beef short ribs as of yet. I've come across them in one of Nigella's books recently and meant to try them and now here you come with your lovely recipe... 🙂
Jacqueline Bellefontaine says
Do try them they are seriously delicious.
Monika Dabrowski says
This is comfort food at its best, that gravy is no doubt super rich and delicious! I think you've just started a new trend:)
Jacqueline Bellefontaine says
It is very good indeed. Don't think I started it but id do see them becoming a trend.