Prep Time 15 minutes - Total Time 3 hours - Serves 6
Fall off the bone, super tender short ribs in a rich red wine sauce with mushroom.
This recipe is ideal for a Sunday dinner. Stick it in the oven and forget about it while you watch TV, read a book or go to the pub. Then a few hours later you tucking into something special.
6 thick-cut meaty beef short ribs.
5 carrots, roughly chopped.
3 shallots, roughly chopped.
2 celery sticks, roughly chopped.
300g of chestnut mushrooms, cut into quarters.
A few fresh thyme sprigs.
1 heap tbsp of tomato puree.
2 tbsp of flour.
2 tbsp of Worcestershire sauce.
375mls of red wine.
600ml of beef stock.
Preheat the oven to 160°.
Place a large ovenproof dish on the hob over a high heat. Season the beef, add a good drizzle of olive oil and brown the beef on all sides. Around 10 minutes then place to one side.
Turn the heat down to medium then add the veg, mushrooms, thyme and season. As the mushrooms cook they will release their liquid so just keep cooking till it evaporates, around 7-10 minutes.
Add the tomato purée and cookout for a minute, followed by the flour and cook that out for another couple of minutes. Pour in the Worcestershire sauce, wine and allow that to reduce, it will only take a couple of minutes.
Return the beef to the dish then pour in the stock. You want just enough stock so it just comes under the top of the beef. Bring to a boil and cover with a lid (leaving a slight gap) and pop into the oven. Cover for 3 hours or till the sauce has reduced and the beef is super tender.
Once out of the oven give the sauce a taste for seasoning, divide the beef among the plates, pour over the sauce, veg and serve with mash.