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Slow-Roasted Beef Short Ribs in Red Wine
Plat

Slow-Roasted Beef Short Ribs in Red Wine

4 h 30Pour 4Nutri-Score C€€€
par @becky_bfit28 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • beef short ribs, bone in (patted dry, seasoned with salt and pepper)Viandes1,5 kg
  • saltÉpices5 g
  • black pepper (freshly ground)Épices3 g
  • oil (for browning)Épicerie30 ml
  • white onion (roughly chopped)Fruits et légumes1 morceau
  • carrots (roughly chopped)Fruits et légumes2 morceaux
  • celery sticks (roughly chopped)Fruits et légumes2 morceaux
  • tomato pureeÉpicerie45 ml
  • plain flour (heaped)Épicerie15 g
  • red wineBoissons500 ml
  • beef stockÉpicerie500 ml
  • garlic bulb (whole)Fruits et légumes1 morceau
  • fresh rosemary (sprigs)Fruits et légumes3 morceaux
  • bay leavesÉpices3 morceaux
  • sugarÉpicerie5 g
  • cold butter (cold, cubed)Produits laitiers45 g
  • chives (chopped, to serve)Fruits et légumes10 g

par portion

Nutrition

945kcal

Glucides
15 g
Protéines
75 g
Lipides
65 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Poêle
  • Cocotte
  • Pince de cuisine

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6

  7. Finish at higher heat

    • Increase the oven temperature to 180 °C and cook for a final hour.
    Étape 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.
    Étape 8
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