Braised Beef Short Ribs by @cuisinovia

3h30
Hard

6 servings

🥩

1.9 kg

Angus Short Ribs

🧂

20 ml

Steak Seasoning

🫒

60 ml

Olive Oil

🧄

15 ml

Chopped Garlic

🧅

250 g

Chopped Onions

🥕

250 g

Sliced Carrots

🥬

250 g

Sliced Celery

🌿

10

Thyme Sprigs

🧈

60 g

Unsalted Butter

🍅

15 ml

Tomato Paste

🟡

5 ml

Dijon Mustard

🌾

24 g

Plain Flour

🍷

750 ml

Red Wine

🍲

750 ml

Beef Stock

🧂

5 g

Sea Salt

🌶️

1 g

Black Pepper

Preparation Steps

  1. Step 1/18

    Defrost the Angus beef short ribs if frozen, then let them stand at room temperature for about 20 minutes.

    Angus beef short ribs

  2. Step 2/18

    Pat the short ribs dry with kitchen paper. Rub both sides with 4 tsp steak seasoning and about half the sea salt.

    Angus beef short ribs
    steak seasoning
    sea salt
    🧻kitchen paper
    🥄measuring spoons

  3. Step 3/18

    Heat 2 tbsp olive oil in the large skillet over medium-high heat. Add the chopped garlic, chopped onions, sliced carrots, and sliced celery.

    olive oil
    chopped garlic
    chopped onions
    sliced carrots
    sliced celery
    🍳large skillet
    🥄measuring spoons

  4. Step 4/18

    Cook the vegetables until they begin to color, about 8 minutes. Season with the remaining sea salt and black pepper.

    chopped garlic
    chopped onions
    sliced carrots
    sliced celery
    sea salt
    black pepper
    🍳large skillet
    🥄wooden spoon

  5. Step 5/18

    Transfer the cooked vegetables to the deep oven casserole dish. Scatter 10 fresh thyme sprigs over the vegetables.

    chopped garlic
    chopped onions
    sliced carrots
    sliced celery
    fresh thyme sprigs
    🥘deep oven casserole dish
    🥄wooden spoon

  6. Step 6/18

    Wipe the large skillet clean with kitchen paper. Heat the remaining 2 tbsp olive oil over high heat.

    olive oil
    🍳large skillet
    🧻kitchen paper
    🥄measuring spoons

  7. Step 7/18

    Sear the seasoned short ribs on both sides until deeply browned, about 3 to 4 minutes per side. Transfer the browned ribs to the casserole dish.

    Angus beef short ribs
    🍳large skillet
    🥘deep oven casserole dish
    🥢tongs

  8. Step 8/18

    Add 60 g unsalted butter to the skillet and melt it over medium heat. Stir in the tomato paste and Dijon mustard.

    unsalted butter
    tomato paste
    🟡Dijon mustard
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  9. Step 9/18

    Cook the tomato mixture for 1 minute while stirring. Add 3 tbsp plain flour and cook for 1 more minute.

    tomato paste
    🟡Dijon mustard
    plain flour
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/18

    Pour 750 ml full-bodied red wine into the skillet and bring it to a simmer. Remove the skillet from the heat.

    full-bodied red wine
    🍳large skillet
    🫗measuring jug

  11. Step 11/18

    Pour the wine sauce over the short ribs in the casserole dish. Pour in 750 ml beef stock around the meat.

    full-bodied red wine
    beef stock
    🥘deep oven casserole dish
    🫗measuring jug

  12. Step 12/18

    Cover the meat and braising liquid with wet greaseproof paper. Seal the casserole dish with its lid or aluminum foil.

    🥘deep oven casserole dish
    📜greaseproof paper
    🪙aluminum foil

  13. Step 13/18

    Bake the covered casserole at 175°C fan for 120 minutes. Remove the casserole dish from the oven.

    Angus beef short ribs
    🥘deep oven casserole dish

  14. Step 14/18

    Turn the short ribs over in the braising liquid. Cover the casserole again with the greaseproof paper and lid or foil.

    Angus beef short ribs
    🥘deep oven casserole dish
    🥢tongs
    📜greaseproof paper
    🪙aluminum foil

  15. Step 15/18

    Bake for a further 60 minutes at 175°C fan. Check that the meat is fork-tender and the bones release easily.

    Angus beef short ribs
    🥘deep oven casserole dish

  16. Step 16/18

    Rest the braised short ribs in their sauce for 10 minutes. Serve the ribs with vegetables and braising sauce.

    Angus beef short ribs
    chopped onions
    sliced carrots
    sliced celery
    🥘deep oven casserole dish
    🥢tongs

  17. Step 17/18

    Remove from the oven and flip the meat.

  18. Step 18/18

    Cover again with paper and lid or foil, then return to the oven and bake 1 hour longer until the meat is fork tender and the bones can be removed easily.

Composition

Ingredients

Types

Seasoning, Oil, Vegetables, Dairy, Condiment, Grains, Baking, Broth

Ingredients

Angus short ribs, Steak seasoning, Olive oil, Chopped garlic, Chopped onions, Sliced carrots, Sliced celery, Thyme sprigs, Unsalted butter, Tomato paste, Dijon mustard, Plain flour, Red wine, Beef stock, Sea salt, Black pepper

Allergens

Milk, Mustard, Gluten, Wheat

Dietetics

Dietary regimen

Low carbohydrate, Ketogenic, Paleo

Calories

810 kcal

Macro nutrients

Protein: 50g, Fat: 53g, Saturated fat: 21g, Carbohydrates: 17g, Fiber: 4g, Sugar: 8g

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 1090mg, Sodium: 940mg, Zinc: 11.4mg, Calcium: 105mg

Vitamins

Vitamin A: 860mcg RAE, Vitamin B12: 4.5mcg, Vitamin B6: 0.9mg, Vitamin C: 8mg, Vitamin K: 27mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

3 hours 0 minutes

Overall

3 hours 30 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

large skillet, deep oven casserole dish, kitchen paper, tongs, wooden spoon, measuring spoons, measuring jug, greaseproof paper, aluminum foil

Appliances

oven, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Tsiknopempti, Greek Carnival, Family Dinner, Sunday Dinner, Greek Easter Season

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Fork-tender, Juicy, Rich, Silky, Soft

Flavors

Beefy, Savory, Wine-rich, Herbal, Umami, Caramelized, Tangy

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave at room temperature longer than 2 hours), fridge : 3 to 4 days (Cool within 2 hours,Store in an airtight container with braising sauce,Keep at or below 4°C), freezer : 2 to 3 months (Cool completely before freezing,Store in freezer-safe airtight containers with sauce,Freeze at or below -18°C)