Braised Beef Short Ribs
Makes / serves: 4 portions
Draft recipe
Method
- Brown seasoned ribs, remove.
- Soften chopped vegetables, add garlic and purée.
- Add wine and reduce by half, then stock and herbs.
- Return ribs, cover and braise at 140°C fan for 3–4 hours until tender.
- Remove ribs, skim fat and reduce strained sauce.
- Return ribs to glaze.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Buttery Mashed Potatoes
4–6 portions. Use the amount specified in the main recipe.
- 1kg floury potatoes.
- 75g butter.
- 120–180ml whole milk.
- salt and pepper.
- Peel, chop and simmer potatoes in salted water 15–20 minutes until tender.
- Drain and steam-dry.
- Mash or rice, fold in butter, then warm milk gradually to desired consistency.
- Season; do not use a food processor.