Ingredients

  • Serves 2 people
  • 400 g beef short ribs

  • 30 g garlic (minced)

  • 20 g fresh thyme sprigs

  • ¼ tsp pepper

  • ½ tsp salt

  • 60 g shallots (minced)

  • 200 g orange (sliced)

  • 800 ml veal stock

  • 200 ml red wine

  • 200 ml port wine

  • 120 g carrot (in 2cm cubes)

  • 100 g celery (in 2cm cubes)

  • 100 g onion (in 2cm cubes)

  • 120 g celeriac (in 2cm cubes)

  • 100 g turkey bacon (sliced)

  • 4 g parsley (chopped)

  • 30 g grapeseed oil

Braised Beef Short Ribs
In Partnership with
Fitthree

Braised Beef Short Ribs

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Tender, juicy beef that simply falls off the bone and melts in your mouth, this Braised Beef Short Ribs is the ultimate comfort food. It is served with sauteed vegetables, turkey bacon and a velvety rich sauce made of veal stock, red wine and port for that added bit of indulgence. An ideal dish for sharing when you need a meal to lift the spirits.
  • Medium
  • 15 min
  • 80 min
  • 15 min
  • 2 steps
  • 17 Ingredients
  • Medium
  • 2 steps
  • 17 Ingredients
  • 15 min
  • 80 min
  • 15 min

Instructions

  1. Marinate the Beef

    • Rub the meat with garlic, thyme sprigs, salt and pepper, and marinate overnight.


  2. Cook the Beef

    • In a heavy based pot, add the oil and heat on medium.
    • Reserving the thyme sprigs, sear the meat until golden brown, then remove from the pot.
    • Add the onion, shallots, carrot, celery, celeriac and turkey bacon and saute till fragrant and browned, about 2-3 minutes.
    • Add in the red wine and port, simmer and reduce by ⅓, then add the stock, sliced oranges and thyme sprigs.
    • Add the beef and simmer on low heat till tender, about 45-70 minutes
    Cook the Beef


Plate and Serve!

When the beef is tender and falling off the bone, turn off the heat. Remove any pieces of bone from the pot, then dish out into a serving plate. Garnish with fresh parsley and serve.

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 400 g beef short ribs

    • 30 g garlic (minced)

    • 20 g fresh thyme sprigs

    • ¼ tsp pepper

    • ½ tsp salt

    • 60 g shallots (minced)

    • 200 g orange (sliced)

    • 800 ml veal stock

    • 200 ml red wine

    • 200 ml port wine

    • 120 g carrot (in 2cm cubes)

    • 100 g celery (in 2cm cubes)

    • 100 g onion (in 2cm cubes)

    • 120 g celeriac (in 2cm cubes)

    • 100 g turkey bacon (sliced)

    • 4 g parsley (chopped)

    • 30 g grapeseed oil

    Nutrition
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