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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 godz. 30 minPorcje: 4Nutri-Score C€€€
od @becky_bfit28 importówugotowano 0 razy
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Składniki

4 osoby
  • beef short ribs, bone in (patted dry, seasoned with salt and pepper)Mięso1,5 kg
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy3 g
  • oil (for browning)Spiżarnia30 ml
  • white onion (roughly chopped)Warzywa i owoce1 kawałek
  • carrots (roughly chopped)Warzywa i owoce2 kawałki
  • celery sticks (roughly chopped)Warzywa i owoce2 kawałki
  • tomato pureeSpiżarnia45 ml
  • plain flour (heaped)Spiżarnia15 g
  • red wineNapoje500 ml
  • beef stockSpiżarnia500 ml
  • garlic bulb (whole)Warzywa i owoce1 kawałek
  • fresh rosemary (sprigs)Warzywa i owoce3 kawałki
  • bay leavesPrzyprawy3 kawałki
  • sugarSpiżarnia5 g
  • cold butter (cold, cubed)Nabiał45 g
  • chives (chopped, to serve)Warzywa i owoce10 g

na porcję

Wartości odżywcze

945kcal

Węglowodany
15 g
Białko
75 g
Tłuszcz
65 g
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Przybory

  • Piekarnik
  • Patelnia
  • Garnek żeliwny
  • Szczypce kuchenne

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6

  7. Finish at higher heat

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