December 12

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Dec 12
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Recipes

Slow-Baked Glazed Beef Short Ribs

by Victor Tsonkov

Prep time: 20 mins | Cook time: 4 hours + glazing time | Oven Temperature: 120°C – 140°C (250°F – 285°F)

Ingredients

The Meat & Veg
Beef Short Ribs (quantity as desired)
2 Onions
1–2 Carrots
1 Celery stick (or a handful of celery leaves)
4–5 Garlic cloves
Flour (for dusting)
Oil (for frying)
Salt and Pepper

The Braising Liquid
2 glasses Red Wine
100–150 ml Tomato puree
200 ml Water or Beef Stock
2 Bay leaves

The Glaze (Choose one)
Sticky BBQ Sauce
OR A mixture of Brown Sugar and Balsamic Vinegar

Directions

1. Prepare the Ingredients
Roughly chop the onions, carrots, celery, and garlic. Preheat your oven to 120°C–140°C (250°F–285°F).

2. Sear the Ribs
Season the short ribs generously with salt and pepper, then coat them lightly in flour. Heat oil in a pan and fry the ribs until they are golden brown on all sides. Transfer the ribs to a deep baking tray.

3. Make the Base
In the same pan used for the meat, fry the onions and the rest of the chopped vegetables. Cook until the onions have caramelized.

4. Create the Sauce
Add the 100–150 ml tomato puree, the 2 glasses of wine, and the 2 bay leaves to the vegetables. Simmer for a few minutes to allow the alcohol to evaporate.

5. Combine and Bake
Pour the vegetable and wine sauce over the ribs in the baking tray. Add the 200 ml water (or beef stock) to the tray to ensure there is enough liquid. Tightly cover the tray with aluminum foil.

6. Slow Cook
Place in the oven and bake for 4 hours. The meat should be very tender.

7. Glaze and Finish
Remove the tray from the oven and uncover it. Rub the ribs with your choice of sticky BBQ sauce (or the brown sugar/balsamic mix). Return the uncovered ribs to the oven and bake for a short while longer until the glaze is sticky and glossy.

Chef’s Note
Serving Suggestion: These ribs go perfectly with creamy mashed potatoes or polenta to soak up the rich wine sauce.