- Beef ribs
- Red wine
- Beef or chicken stock
- Tomato Purée
- Orange zest
Short rib should give amazing taste and texture once he’s done. He needs a long slow braise to render all of that fat and to soften the meat.
- First job, get those ribs properly browned. No grey allowed.
- Remove from the pan, discard excess oil and now add to the pan the: carrot, celery, onion and whole garlic cloves. Gently fry until everything gets a bit of colour.
- Combine veg with the short ribs, herbs and orange zest in a roasting tray.
- Deglaze the frying pan with a bottle of red wine and beef/chicken stock. Add some tomato puree and a pinch of sugar, a little salt and pepper.
- Reduce this down a little, then pour over the short rib. They should be 2/3 submerged.
- Cover tightly in tinfoil, baking at 140 c for 3-4 hours, basting every 1/2 hour.
- When the meat is deliciously tender put it aside. Skim fat off the liquor that’s left and reduce until it has a little more body and tastes fantastic.
- Adjust seasoning accordingly and pour back over the meat.
- We served this with yorkshire puddings, mash potato, horseradish sauce and roasted cauliflower cheese.
Roasted Cauliflower Cheese
- Separate out the florets and put in roasting tray. Put in a little olive oil along with salt and pepper and thoroughly toss to coat.
- Roast in medium oven for 25-35 mins, shaking regularly until florets are golden and nutty.
- Then add cheese sauce and roast for another 5-10 mins.
Try this and you’ll never make cauliflower cheese with steamed veg again…!