Braised beef short rib recipe by chef Adam Gray | The Ethical Butcher

Short rib is one the most flavourful cuts and this simple, classic recipe from chef Adam Gray does it justice.

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Braised short ribs

(Serves 4-5)

Ingredients:

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

Salt

Freshly milled pepper

Method:

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 preheated oven at 160ºC.

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 saucepan 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 and add salt and pepper if needed.