Look at this wonderful and tender slow-cooked braised short rib. Mouthwatering right? It takes some time to cook but hardly any time to prepare. Make it in the morning and go enjoy the rest of your day. It will be ready waiting for you as dinner time rolls along! Yum!
Firstly, chop the vegetables and get all of the ingredients together.
Including making the stock.
Next, season the short ribs and braise by browning them off in the casserole dish. Brown all sides and then remove the ribs and set aside. The browning will take 6-8 minutes.
Now, pour away most of the meat fat from the casserole dish and add the roughly chopped onions, carrots and celery. Cook this until the onions start to brown. Remember to keep stirring.
When the onions are brown, add the flour and mix into the vegetables. Once mixed in add the red wine and stir thoroughly. Also, add back in the short ribs. Keep stirring this intermittently until half of the wine has reduced.
Once the wine has reduced by half add the remaining of the ingredients and the beef stock and stir well.
Once the casserole starts to boil put the lid on the pot and place in a pre-heated oven at 160C / 140C Fan and leave for at least 6 hours (see recipe notes).
Once cooked remove the garlic, the bouquet garni, and the rosemary stalks and leave to rest for 10 minutes.
Now serve the short ribs with a couple of spoonfuls of the gravy and vegetables. You can also make some mashed potato if you like. Yum!
Just note that although I say to leave these short ribs to slow-cook for 6 or more hours you could serve after 2-3 hours if you keep the heat at about 200C / 180C Fan. The only thing is that they will not be as tender. The golden rule is the longer the cooking at a lower temperature the more tender the meat will be.