David and I first made this short ribs of beef braised in red wine recipe when we attended the Just Meat class at the Nick Nairn Cook School in Aberdeen in February 2015...it's only taken us 7.5 years to make it again at home!!!
This is a proper hearty winter dish that needs a bit of prep before the oven does majority of the hard work. The ribs turn out beautifully tender and are full of flavour from the braising and go perfectly with the whole potatoes, shallots and chunks of carrot and fennel.
Tip
- This short ribs of beef braised in red wine recipe can be adapted if you’re cooking for more people – you’ll need 2 casseroles. The original recipe when made at the Nick Nairn Cook School was for 1 person, so I’ve increased the ingredients to make it for 2.
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Ingredients
- 4 short ribs of beef
- salt and freshly ground black pepper
- 1 tbsp sunflower oil
- 2 banana shallots, peeled taking care not to remove the root
- 1 fennel bulb, trimmed and cut in half
- 1 medium carrot, peeled and cut in half
- 240ml red wine
- 60ml port
- 130ml chicken stock
- 130ml beef stock
- 2 sprigs thyme
- 4 whole cloves garlic
- 2 tbsp passata
- 1 bay leaf
- 4 small whole potatoes, skin on
- 1 tbsp cornflour mixed with 1 tbsp water
- 1 tbsp chopped flat leaf parsley, to garnish
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Instructions
Prepare the ribs:
- Preheat the oven to 160C/140C fan. Season the short ribs, then using butchers string, make 2 ties around the bones and the meat. This will prevent the meat falling off the bones.
Brown the meat and vegetables:
- Heat the oil in an ovenproof casserole on a high heat and brown the short ribs for 1 minute on each side – you may need to do this 2 batches. Remove from the casserole and set aside on a plate.
- Add the peeled shallots, fennel and carrot to the casserole, season and lightly brown, for 4 to 6 minutes, then remove. Tip off any fat remaining in the pan and return the meat to it. Place the pan back onto the heat and when sizzling, add the wine and port to deglaze. Bring to a boil and reduce down by about a third (this will take around 8 to 10 minutes).
Cook in the oven:
- Add the stock, thyme, whole garlic cloves, passata and bay, and mix well. Return to a simmer, cover and cook in the oven for 1 hour.
- When the hour is up, remove the casserole from the oven and check the seasoning. If the juices have vastly reduced in the cooking (this will depend on the type of oven used), add a little water. Add the fennel, shallots, carrot and potatoes, bring back to a simmer on the hob and then return the casserole to the oven until the meat is tender and the vegetables are just cooked (about 45 minutes to an hour).
Make the gravy and serve:
- When cooked, strain the contents of the casserole, throw away the herbs and garlic but keep everything else. Give the casserole a quick rinse and return the juices having first removed as much fat as you can. Bring to a gentle boil and then slowly pour in the cornflour slurry, stirring the juices as you do. You may not need all of the cornflour and water mixture – use as much as you need until the sauce has thickened slightly. Check the seasoning and add more if required.
- Remove the strings from the meat and then add the ribs and vegetables back into the casserole. Warm through on the hob, serve the ribs in bowls with the vegetables and thickened juices, garnished with the chopped parsley…enjoy!!
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Short Ribs of Beef Braised in Red Wine
Ingredients
- 4 short ribs of beef
- salt and freshly ground black pepper
- 1 tbsp sunflower oil
- 2 banana shallots peeled taking care not to remove the root
- 1 fennel bulb trimmed and cut in half
- 1 medium carrot peeled and cut in half
- 240ml red wine
- 60ml port
- 130ml chicken stock
- 130ml beef stock
- 2 sprigs thyme
- 4 whole cloves garlic
- 2 tbsp passata
- 1 bay leaf
- 4 small whole potatoes skin on
- 1 tbsp cornflour mixed with 1 tbsp water
- 1 tbsp chopped flat leaf parsley to garnish
Instructions
Prepare the ribs:
- Preheat the oven to 160C/140C fan. Season the short ribs, then using butchers string, make 2 ties around the bones and the meat. This will prevent the meat falling off the bones.
Brown the meat and vegetables:
- Heat the oil in an ovenproof casserole on a high heat and brown the short ribs for 1 minute on each side – you may need to do this 2 batches. Remove from the casserole and set aside on a plate.
- Add the peeled shallots, fennel and carrot to the casserole, season and lightly brown, for 4 to 6 minutes, then remove. Tip off any fat remaining in the pan and return the meat to it. Place the pan back onto the heat and when sizzling, add the wine and port to deglaze. Bring to a boil and reduce down by about a third (this will take around 8 to 10 minutes).
Cook in the oven:
- Add the stock, thyme, whole garlic cloves, passata and bay, and mix well. Return to a simmer, cover and cook in the oven for 1 hour.
- When the hour is up, remove the casserole from the oven and check the seasoning. If the juices have vastly reduced in the cooking (this will depend on the type of oven used), add a little water. Add the fennel, shallots, carrot and potatoes, bring back to a simmer on the hob and then return the casserole to the oven until the meat is tender and the vegetables are just cooked (about 45 minutes to an hour).
Make the gravy and serve:
- When cooked, strain the contents of the casserole, throw away the herbs and garlic but keep everything else. Give the casserole a quick rinse and return the juices having first removed as much fat as you can. Bring to a gentle boil and then slowly pour in the cornflour slurry, stirring the juices as you do. You may not need all of the cornflour and water mixture – use as much as you need until the sauce has thickened slightly. Check the seasoning and add more if required.
- Remove the strings from the meat and then add the ribs and vegetables back into the casserole. Warm through on the hob, serve the ribs in bowls with the vegetables and thickened juices, garnished with the chopped parsley…enjoy!!
Notes
- This short ribs of beef braised in red wine recipe can be adapted if you’re cooking for more people – you’ll need 2 casseroles. The original recipe when made at the Nick Nairn Cook School was for 1 person, so I’ve increased the ingredients to make it for 2.
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