If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
1kg Beef Top Ribs
2 Carrots, chopped into 1cm pieces, then halved
3 Celery Stalks, chopped into 1cm pieces
1 large Onion, finely chopped
5 Garlic Cloves, finely chopped
3 Flat Mushrooms, chopped into chunks
2 tbsp Tomato Paste
2 tbsp Flour
2 sprigs Rosemary
2 sprigs Thyme
500ml Red Wine
1/4C Soy Sauce
Preheat oven to 180 degrees celsius.
Season the ribs with salt and pepper.
Heat some olive oil in a cast iron pot and when hot, add in ribs.
Brown on all sides (this is very important for enhancing the flavour of the dish).
Remove from the pan and set aside.
Add more olive in the pan if you need and add in the onion, garlic, celery and carrot.
Turn the pay to low and cook for 15 minutes, you don't want to colour it.
Add in the mushrooms and cook for a further 5 minutes.
Add in tomato paste and flour and cook until it turns a deep red, usually just a couple of minutes.
Pour in red wine, soy and water and bring to boil.
Add in herbs, place lid on and place in oven for 3 hours.
Serve with crusty sourdough bread or on a bed of mashed potatoes.