Braised Beef Short Ribs
Braised Beef Short Ribs



  • 2 tbsp olive oil
  • 2kg beef short ribs
  • 1 carrots, cut into chunks
  • 1 onion, thickly sliced
  • 5 peeled cloves of garlic
  • 2 sprigs of fresh thyme
  • 400g can of chopped tomatoes
  • 350ml red wine
  • 200ml beef stock
  • Salt and pepper
  • Horseradish mashed potato, to serve
  • Preheat the oven to 170C. Heat the oil in a large roasting tin or casserole dish, and fry the ribs on all sides to brown. Add the carrots, onion, and garlic, and mix to coat in the pan juices.
  • Add the thyme, tomatoes, wine, and beef stock, and bring the whole lot up to a decent simmer. Transfer to the oven, and cook for 2-2.5 hours, until the meat is falling off the bone. Serve with horseradish mashed potato and your favourite greens.
2 hours
2 serving

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