Skip to content
Menu
Slow-Roasted Beef Short Ribs in Red Wine
Hoofdgerecht

Slow-Roasted Beef Short Ribs in Red Wine

4 u 30 minVoor 4Nutri-Score C€€€
van @becky_bfit28 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • beef short ribs, bone in (patted dry, seasoned with salt and pepper)Vlees1,5 kg
  • saltKruiden en specerijen5 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • oil (for browning)Voorraadkast30 ml
  • white onion (roughly chopped)Groente en fruit1 stuk
  • carrots (roughly chopped)Groente en fruit2 stukken
  • celery sticks (roughly chopped)Groente en fruit2 stukken
  • tomato pureeVoorraadkast45 ml
  • plain flour (heaped)Voorraadkast15 g
  • red wineDranken500 ml
  • beef stockVoorraadkast500 ml
  • garlic bulb (whole)Groente en fruit1 stuk
  • fresh rosemary (sprigs)Groente en fruit3 stukken
  • bay leavesKruiden en specerijen3 stukken
  • sugarVoorraadkast5 g
  • cold butter (cold, cubed)Zuivel45 g
  • chives (chopped, to serve)Groente en fruit10 g

per portie

Voedingswaarden

945kcal

Koolhydraten
15 g
Eiwitten
75 g
Vetten
65 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Oven
  • Koekenpan
  • Braadpan
  • Keukentang

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Finish at higher heat

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