Beef Short Ribs Braised with Red Wine, Spiced Orange and Pru

• μερίδες: Yield: 6 servings
• χρόνος ενεργούς προετοιμασίας: 1 hour 30 minutes
• συνολικός χρόνος: 5 hours

Υλικά

Bone-in beef short ribs - 1.3kg

Black pepper - 1 tbsp

Olive oil, for cooking

Onion, diced, medium - 150g

Carrots, medium, chopped - 3

Celery stalks, chopped - 3

Balsamic vinegar - 30g

Sweet red wine - 375ml (or 250ml of port wine or madeira)

Dry red wine ie. Cabernet or Merlot - 625ml

Beef stock - 1250ml

Bay leaves - 3

Fresh thyme leaves - 1 tbsp

**Spiced Orange:**

Orange, sliced in 0.5 cm slices - 2

Pitted prunes, cut in half - 1.5 cups

Ground cinnamon - 3 tsp

Brown sugar - 2 tsp

Water, for cooking

**To Serve:**

Chopped fresh parsley, for garnish

Οδηγίες

Spiced Orange and Prunes:

Note: The orange can be cooked while the beef is browning.

Add all of the ingredients to a pan, adding enough water to come up half way on the oranges. Simmer on a low heat until the orange and prunes are soft, turning the oranges and prunes from time to time to ensure both sides cook evenly.

When the water has nearly disappeared and is turning into a syrup, turn the heat up to medium and brown the orange and prunes in the syrup until the syrup reduces but has not totally disappeared. You may need to use a metal spatula for this stage for the oranges as they may stick to the pan and tear if you attempt to turn it with tongs. Once finished, set aside.

Beef:

Remove the short ribs from the fridge and rub well with black pepper and fresh thyme leaves. Let the short ribs sit out for about an hour while they come to room temperature.

In a large cast iron pan, heat the olive oil over medium heat, then brown the short ribs on each side. Work in batches and don’t crowd the pan, to ensure that each piece gets good caramelised properly.

Place the browned short ribs in a heavy bottom Dutch oven, set aside.

Preheat the oven to 160C.

Add the onions, carrots, and celery to the same cast iron pan used to browned the short ribs, and cook over medium heat for about 7-8 minutes until the vegetables soften and start to caramelise.

Add the balsamic vinegar, port, and red wine to the vegetables, then turn the heat up to high, bring the mixture to a boil, and cook until the liquids have reduced by about half. Add the beef stock and bring the mixture back up to a boil.

Immediately pour the wine mixture over the short ribs in the Dutch oven and add the bay leaves and thyme leaves. Cover the lid completely with aluminium foil, this is so that it is tight-fitting. Put on the lid and braise the short ribs for about 3 hours in the oven. Remove the lid from the pot for the last 20 minutes of cooking, and add the Spiced Orange and Prunes to the sauce. The lid off will allow the beef to crisp up and ensure that sauce is thickened slightly.

To Serve:

Ensure each serve has plenty of the pan sauces, a few prunes and a slice of orange.

Sprinkle chopped parsley on top.