BEEF SHORT RIBS BEST EVER BRAISED IN AU JUS

WOW WOW WOW gorgeous American beef short ribs, slowly braised in beef stock releasing all their gorgeous flavours into the au jus, this is such a simple dish to cook with the most outstanding results.  The tender braised beef just falls off the bone and served with rich and butter creamy Yukon mashed potato this is a winner winner dinner all round.

INGREDIENTS

(serves 6-8)

2 racks beef short ribs (butchers)

2 glugs of oil

1 knob of butter

2 ltr beef stock

3 carrots

1 onion

1 leek

2 celery sticks

1 small bunch thyme

salt & pepper

8 lrg potato's

100g butter

1/2 tsp vinegar (optional)

From your butcher or supermarket 2 whole racks of beef rib, divided the rib into individual single short ribs by cutting next to the bone on each rib so that you ensured each rib has one side meat and lots of meat on top of the bone.  

Seasoning these beautiful ribs is important, take a cup full of all purpose flavour, a generous sprinkling of salt and white pepper then toss the cut ribs into the seasoned flour, bash off any excess flour and now these babies are ready to be brown off.

Meanwhile in a pan add a glug of oil and knob of butter and gentle soften the fine chopped onion, carrot, celery and leek, don't let the onion colour, once softened place in your braising tin.  

In a medium high hot pan with a hint of oil pan fry the ribs in batches so not to over load the pan and brown off each side of the ribs, this really does add so much more flavour to the au jus.  Once browned off place all the short ribs into your braising tin.  De-glaze the pan with some of the stock making sure you get all the cooking juices from the pan, add this to your braising tin along with the rest of the beef stock and herbs.

Cover the braising tin with foil and cook at 160 degrees for around 3 hours until the meat wants to fall off the bone, served with mashed potato's seasoned with salt and white pepper and loaded with creamy butter, my nan always added a dash of vinegar which I like to do but that is optional.

Just gorgeous real comfort food and the au jus with the mashed potato is divine, this is a step up from my braised steak, the added flavour from all the bones just can't be beaten for flavour.