Slow-cooked Beef Short Ribs

• servings: 2 servings
• active time: 40 minutes
• total time: 3 hours 40 minutes

Ingredients

Olive oil

Beef short ribs

Garlic

Tomato purée

Bottle of red wine

Beef stock

Pancetta lardons

Chestnut mushrooms

Flat leaf parsley

Directions

In a medium saucepan heat a large drizzle of olive oil. Season the short ribs thoroughly with cracked salt and pepper. Add the beef short ribs to the pan so that the bones are on top. Sear off each side and return them to the original side.

Peel off any loose skin on the garlic, slice the butt off the entire garlic and add to the pan face down (don’t need to fully peel). Add 1T tomato paste. And cook on medium-high heat for 1-2 minutes.

Add 1 cup red wine to the pan and reduce until half is gone then add 1 cup beef stock and return to a boil. Place aluminum foil over the top of the pan and bake at 170 degrees for 3-4 hours.

Remove the short rib from the saucepan and allow to rest. Meanwhile, Remove the garlic cloves and crush and strain them through a sieve into the sauce. Then, pour all the sauce through the sieve to remove any leftover skin. Return the pan to the stove and heat to a simmer. Add 1/4 tsp of cornstarch dissolved in 1T of cold water. Allow the pot to heat and thicken for 4-5 minutes. Pour the thickened sauce over the short ribs and serve.