There's no doubt about it, beef short-ribs are simply my favourite cut of beef of them all. I have days where I might fancy a steak, maybe grill some chicken, have some daal and roti, but short-ribs for me are something I'm always in the mood for!
Short-ribs originate from the side of a cow, just behind the front legs and us butcher's like to call this section the plate as it's nice and flat. This part of the cattle does quite a bit of work as it's a strong bracing muscle; it helps with posture, breathing and support. As such, short-ribs are well marbled and have a good deal of intramuscular fat, collagen and elastin.
All these components are a recipe for a great meal as once cooked low and slow for a few hours, they all start breaking down and melting. The collagen and in elastin in particular transform in this slow cooking process in to a very rich jelly which keeps the short-ribs incredibly moist. I simply just can't describe how delicious short-ribs are, you'll have to try the recipe below to see for yourself!
Braised Beef Short-Rib
Ingredients (serves 3-4):
- 1 Kg 6cm Beef Short-Ribs
- 2 tablespoons of vegetable oil
- 1 large onion chopped anyway you like
- 4 cloves of garlic minced
- 3 sprigs of rosemary
- 600 ml of stock (ideally beef but use chicken or vegetable stock if in a pinch)
- Salt and ground black pepper
- Heat your oven to around 160 C.
- Mix together the salt, pepper, oil and short-ribs and place in an oven proof heavy pot (like a dutch oven). Place your pot on a stove set to high heat and begin searing off the short-ribs for 15 minutes being sure to turn them until they colour a dark brown on all sides.
- Turn the heat down to medium/low and add the onions and garlic. Cook these through until soft for 10 minutes.
- Add your stock and turn the heat up until everything starts simmering
- Pop into the oven with the lid on for around 2-3 hours. Check and the liquid level every 45 mins as you may need to top this up and be sure to give a quick stir each time.
- You'll know the ribs are done when the meat is falling off the bone, it should be easy to break apart using a spoon!
- Serve in a bowl with a dollop of mash just like the picture above and voila, enjoy!