Continuing with our theme of comfort food on the girls birthday weekend, we found some meaty looking beef short ribs at the local meat market and decided to have long slow cooked short ribs on Saturday night.
Short ribs on the bone are really the best cut of beef for long slow cooking as the are very flavourful and the meat has enough fat to keep them moist but if you choose to the correct ones not too much as who wants to eat large globs of fat!
This quantity served 10 women, but would probably be enough for 6 or 8 if you had men and boys to feed.
6 short ribs
2 tablespoons of olive oil
2 onions chopped
2 cloves of garlic thinly sliced
1 cup of red wine
1 quart of crushed tomatoes
2 bay leaves
1 small handful of fresh basil chopped
1 punnet of button mushrooms quartered
Brown the beef on all sides in the olive oil in a large nonstick frying pan.
You will have to do this in several batches. As they are browned transfer to a large oven proof cassserole.
When the beef is all browned add the onion and garlic to the frying pan
Cook them until the onion is translucent they will pick up all the brown crusty bits off the beef. Pour the wine in to the frying pan swish around and pour on top of the beef in the casserole along with the tomatoes and the herbs.
Put on a lid and place in a 350 oven for about 2 hours or even longer if you are busy doing other things like playing scrabble, quiddler or even just reading. Really hard to over cook short ribs.
About half and hour before you are ready to serve fry up the mushrooms in a little butter till they are golden brown.
Skim all the fat off the top of the beef, we had a fair bit, probably about a cup after it was all skimmed off. If you have enough time place the casserole in the fridge and then the fat will solidify and you can just peel it off. We did not have time for that so we had spoon it off, a little painstaking but well worth it.
After as much fat as you can is removed add the mushrooms stir in and bring to a simmer. In a small bowl mix together equal amounts of room temperature butter and flour (about 2 tablespoons of each) to make a "beurre manier"
Drop this in to the casserole in pieces and cook until the butter and flour has thickened and richened the sauce, but you will notice no lumps.
I am afraid we served this right in the casserole and as you can see did not even clean off the sides, big lost presentation marks, but I have to say it tasted wonderful. We served this with mashed potatoes which were mashed with a mixture of 3/4 potato 1/4 cerleriac and this complemented the beef very well and will be something that I do again.
Short ribs on the bone are really the best cut of beef for long slow cooking as the are very flavourful and the meat has enough fat to keep them moist but if you choose to the correct ones not too much as who wants to eat large globs of fat!
This quantity served 10 women, but would probably be enough for 6 or 8 if you had men and boys to feed.
6 short ribs
2 tablespoons of olive oil
2 onions chopped
2 cloves of garlic thinly sliced
1 cup of red wine
1 quart of crushed tomatoes
2 bay leaves
1 small handful of fresh basil chopped
1 punnet of button mushrooms quartered
Brown the beef on all sides in the olive oil in a large nonstick frying pan.
You will have to do this in several batches. As they are browned transfer to a large oven proof cassserole.
When the beef is all browned add the onion and garlic to the frying pan
Cook them until the onion is translucent they will pick up all the brown crusty bits off the beef. Pour the wine in to the frying pan swish around and pour on top of the beef in the casserole along with the tomatoes and the herbs.
Put on a lid and place in a 350 oven for about 2 hours or even longer if you are busy doing other things like playing scrabble, quiddler or even just reading. Really hard to over cook short ribs.
About half and hour before you are ready to serve fry up the mushrooms in a little butter till they are golden brown.
Skim all the fat off the top of the beef, we had a fair bit, probably about a cup after it was all skimmed off. If you have enough time place the casserole in the fridge and then the fat will solidify and you can just peel it off. We did not have time for that so we had spoon it off, a little painstaking but well worth it.
 |
| Before all the fat is removed and the mushrooms added |
Drop this in to the casserole in pieces and cook until the butter and flour has thickened and richened the sauce, but you will notice no lumps.
I am afraid we served this right in the casserole and as you can see did not even clean off the sides, big lost presentation marks, but I have to say it tasted wonderful. We served this with mashed potatoes which were mashed with a mixture of 3/4 potato 1/4 cerleriac and this complemented the beef very well and will be something that I do again.
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