Slow Cooked Beef Short Ribs
Ingredients: beef short ribs, olive oil, sea salt, black pepper, garlic · 160 min cook time · 650kcal · ~₩34,200
Ingredients
1.5kg beef short ribs, 2tbsp olive oil, 1pinch sea salt, 1pinch black pepper, 1bulb garlic, 1tsp tomato puree, 250ml red wine, 500ml beef stock, 150g pancetta, 250g chestnut mushrooms, 1bunch flat-leaf parsley
Instructions
1. Slice the beef short ribs alongside the bone straight down to remove excess bone marbling if needed.
2. Season the beef short ribs beautifully with sea salt and black pepper.
3. Add olive oil to a hot roasting tray and sear the beef short ribs until nicely browned on all sides.
4. Cut a garlic bulb in half and slide it down the side of the pan.
5. Stir in a teaspoon of tomato puree and cook it out against the bottom of the pan.
6. Pour in the red wine, bring it up to a boil, and reduce it by half.
7. Pour in beef stock until it is about an inch underneath the short ribs, then bring to a boil.
8. Cover the roasting tray tightly with aluminum foil to braise from the bottom and steam from the top.
9. Prepare the garnish by slicing cured pancetta and pan-frying until crispy.
10. Slice chestnut mushrooms in half and pan-fry them separately with the bacon to absorb flavors.
11. Unwrap the foil from the cooked short ribs and lift them onto a serving tray.
12. Press the soft roasted garlic and braising juices through a sieve into a saucepan to make a rich deep sauce.
13. Spoon the rich sauce, crispy bacon, mushrooms, and freshly chopped parsley over the short ribs.
Source: Watch the original video