Slow-Braised Beef Short Ribs

Introduction

Short ribs are the best argument for starting dinner at 2 pm on a Friday. Twenty minutes of active work, then the oven takes over, and three and a half hours later the meat comes out dark, yielding, and ready to slip off the bone with the lightest fork pressure. The sauce builds itself in the pot. You can rest.

The finished dish holds beautifully under foil for up to an hour, so the timing is forgiving.

Ingredients

• 1.6 kg beef short ribs (3.5 lb), about 4 large bones
• 2 carrots, cut into large chunks
• 2 stalks celery, cut into large chunks
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, crushed
• 2 tbsp tomato paste
• 1 tbsp plain flour
• 300 ml red wine (10 fl oz)
• 600 ml warm beef stock (2.5 cups)
• 4 sprigs fresh thyme (or 1 tsp dried)
• 2 bay leaves
• 2 tbsp neutral oil
• Salt and coarsely ground black pepper

Mashed potatoes:

• 1.2 kg floury potatoes (2.6 lb), peeled and cut into chunks
• 60 g butter (2 oz), cubed
• 150–200 ml warm milk (⅔–¾ cup)
• Salt

Method

1. Preheat the oven to 150 °C (300 °F). Pat the ribs thoroughly dry with paper towels and season generously with salt and pepper on all sides.

2. Heat the oil in a large ovenproof pot (cast iron or enamelled) over medium-high heat. Brown the ribs in two batches, 3–4 minutes per side, until you have a deep, dark crust. Transfer to a plate and set aside.

3. Reduce heat to medium. Cook the onion, carrot, and celery in the same pot for 6–8 minutes until softened and starting to colour. Add the garlic and tomato paste, stirring for 2 minutes until the paste darkens slightly and smells sweeter.

4. Sprinkle over the flour and stir quickly to coat. Pour in the red wine and scrape up all the dark bits from the bottom. That’s where the flavour lives. Let the wine bubble for 2 minutes.

5. Pour in the warm stock until it nearly covers the ribs. Add the thyme and bay leaves. Nestle the ribs back in, meat side down. Bring to a gentle simmer, lid on, then transfer the pot to the oven.

6. Braise for 3 hours to 3 hours 30 minutes. The ribs are ready when the meat pulls away from the bone when you insert a fork and twist lightly. Check at 3 hours. Sizes vary.

7. Carefully lift the ribs onto a plate and tent with foil. Strain the braising liquid into a small saucepan, skim the surface fat with a spoon, then simmer over medium heat for 5–10 minutes until the sauce is lightly syrupy and glossy.

8. Cook the potatoes in salted water until tender, about 20 minutes. Drain, let steam off for 1 minute, then mash. Beat in the butter and warm milk until smooth and creamy. Season with salt to taste. Start with about 8 g (1.5 tsp).

9. Spoon a generous mound of mash into deep bowls, place a rib on top, and ladle the sauce around and over.

Tips

• The ribs can rest under foil for 30–60 minutes after coming out of the oven. The meat holds its heat and the juices settle.
• Use a wine you’d enjoy drinking. It doesn’t need to be expensive, but it needs to taste good. The wine’s acidity and body are what prevent the sauce from tasting flat.
• No short ribs? Beef chuck (grytekjøtt / høyrygg) works well with the same method and timing.
• The sauce can be made a day ahead and reheated gently. The depth of flavour actually improves overnight.
• Allergen note: Contains wheat (flour) and dairy (butter, milk in mash).