SLOW BRAISED SHORT RIBS

This recipe is just too good not to repost!  Gorgeous beef short ribs, slowly braised in beef roasted marrowbone stock and mirepoix 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.

Slow Cooking Time 3-4 hours

Ingredients 

(serves 4-6)

6 short ribs

1 marrow bone

1 onion finely diced

2 carrots finely diced

4 cloves garlic bashed

1 leek finely sliced

1 rib celery finely diced

1 bay leaf

Pre heat your oven to 200 C / 400 F.  Toss the marrow bone in olive oil and season with salt and pepper, roast in the oven for 20 minutes while you prepare the rest of the ingredients.

Place a deep braising/roasting tin on the stove, add a glug of olive oil and tbsp of butter, brown off the ribs in batches, add all the other ingredients and soften for 15-20 minutes.  Add the  Cover the tin well, lay a rectangle of parchment paper on top of the ingredients then cover the tin with tin foil.  

Place in a pre-heated oven 160 degrees for 3-4 hrs or until the meat is tender falling off the short ribs.  While the ribs are cooking peel the potatoes and place in a large pan of water, when 30 minutes from serving bring the potatoes up to a boil and cook until fork tender, drain and leave to steam dry for a few minutes, add the butter to the pan and leave on a very low heat to melt, add back the potatoes and mash, season with the white wine vinegar and salt and pepper.

Remove the ribs from the oven and drain off all the braising liquor and vegetables through a sieve, using the back of a spoon push the braising vegetables through the mesh of the sieve, this will not only deepen the flavour of your gravy further but help to thicken it with out compromising the flavour. 

To serve place the rich buttery mashed potato in the centre of the plate, lay a short rib across the mash and pour lashings of the rich braised gravy over the rib, allowing the juices to ooze all over the mash and enjoy.

Serve with This Glorious Mashed Potato

1 kg peeled halved potatoes

250g butter

1 tbsp white wine vinegar

Sea salt and white pepper

Simple method to ensure the best fluffy mashed potatoes, rinse the potatoes and then place in a large pan with cold water and a good pinch of salt, bring to a rolling simmer and cook until fork tender, the reason to boil potatoes from cold is to ensure the potatoes cook all the way through evenly, if you add potatoes to boiling water the outside cooks quicker than the centre which leads to soy wet mashed potatoes!  Drain and leave the potatoes to steam dry in the colander for a few minutes, meanwhile place the saucepan back on the lowest heat, add the butter to slowly soften, add back the potatoes along with the vinegar salt and pepper, mash to your choice of consistency, I’m super smooth but my husband likes lumpy!