Short rib is one the most flavorful cuts and this simple classic recipe from chef Adam Gray does it justice
Braised Short Ribs
(Serves four/five people)
5 Single short ribs
4 Onions – peeled and cut in half
5 Carrots – peeled and cut in half widthways
1 Bulb of garlic – cut in half
½ Bunch of fresh thyme
2 Litres beef or chicken stock
Splash of soya sauce
Splash of Worcestershire sauce
100Ml British rapeseed oil
Freshly milled pepper
Heat a large ovenproof saucepan to a medium heat on the stove and add the rapeseed oil.
Add the short ribs to the saucepan and colour evenly to a golden brown colour on each side.
Remove the short ribs from the saucepan and add the onions, carrots, garlic and thyme.
Lightly colour the vegetables to a golden brown colour and then return the short ribs to the saucepan.
Cover the short ribs and vegetables with the beef stock, add a splash of soya sauce and Worcestershire sauce and bring to the boil.
Once the sauce has boiled, place the lid on and transfer to a pre heated oven at 160c.
Cook for 4-5 hours until the short ribs are tender and coming away from the bone.
Remove the short ribs from the sauce with a slotted spoon and drain the cooking liquor through a fine sieve.
Discard the cooked vegetables.
Return the drained cooking liquor to the sauce pan and bring to the boil.
Simmer gently until the liquor has reduced to a thicker consistency and now return the cooked short ribs.
Check the seasoning with salt and pepper.Roll the short ribs around in the sauce so they are completely glazed and serve.