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Slow-Roasted Beef Short Ribs in Red Wine
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Slow-Roasted Beef Short Ribs in Red Wine

4 h 30 minPara 4Nutri-Score C€€€
de @becky_bfit28 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • beef short ribs, bone in (patted dry, seasoned with salt and pepper)Carne1,5 kg
  • saltEspecias5 g
  • black pepper (freshly ground)Especias3 g
  • oil (for browning)Despensa30 ml
  • white onion (roughly chopped)Frutas y verduras1 pieza
  • carrots (roughly chopped)Frutas y verduras2 piezas
  • celery sticks (roughly chopped)Frutas y verduras2 piezas
  • tomato pureeDespensa45 ml
  • plain flour (heaped)Despensa15 g
  • red wineBebidas500 ml
  • beef stockDespensa500 ml
  • garlic bulb (whole)Frutas y verduras1 pieza
  • fresh rosemary (sprigs)Frutas y verduras3 piezas
  • bay leavesEspecias3 piezas
  • sugarDespensa5 g
  • cold butter (cold, cubed)Lácteos45 g
  • chives (chopped, to serve)Frutas y verduras10 g

por ración

Nutrición

945kcal

Carbohidratos
15 g
Proteínas
75 g
Grasas
65 g
Adaptar utensilios

lo que usará

Utensilios

  • Horno
  • Sartén
  • Cocotte
  • Pinzas de cocina

paso a paso

Preparación

  1. Preheat the oven and season the beef

    • Preheat the oven to 150 °C.
    • Pat the beef short ribs dry and generously season with salt and pepper.
    Paso 1

  2. Brown the beef

    • Heat some oil in a pan.
    • Brown the beef ribs for a few minutes on each side, then remove from the pan and set aside.
    Paso 2

  3. Fry the vegetables

    • Chop the onion, carrots and celery.
    • Add the chopped vegetables to the same pan and fry off for a few minutes.
    Paso 3

  4. Build the sauce

    • Add the tomato puree and cook it down.
    • Add the flour and cook until it has fully disappeared.
    • Pour in the red wine, mixing well.
    Paso 4

  5. Add the beef and aromatics

    • Return the beef to the pan.
    • Add the beef stock, garlic bulb, rosemary and bay leaves, then give it a mix.
    Paso 5

  6. Slow roast

    • Cover with a lid and place in the oven at 150 °C for 3 hours.
    • Stir every 40 minutes or so and flip the beef over if necessary.
    Paso 6

  7. Finish at higher heat

    • Increase the oven temperature to 180 °C and cook for a final hour.
    Paso 7

  8. Finish the sauce and serve

    • Stir the cold butter into the sauce until glossy.
    • Serve with creamy garlic mash, veggies and a scattering of chopped chives.
    Paso 8
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