What to add to your trolley:
- 450 g Beef Short Ribs
- 1 tbsp Olive Oil
- ½ Onion, finely chopped
- 1 Garlic clove, minced
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Smoked Paprika
- 1 tsp Brown Sugar
- 1 tbsp Worcestershire Sauce
- ½ tbsp Tomato Paste
- ½ cup Beef Stock
- ¼ cup Red Wine (optional)
- 1 tbsp Balsamic Vinegar
- 1 sprig fresh Rosemary (or ½ tsp dried)
- 1 sprig fresh Thyme (or ½ tsp dried)
How to prepare the deliciousness:
1. Prepare the Short Ribs:
Pat the short ribs dry and season with salt, black pepper, smoked paprika, and brown sugar.
2. Sear the Ribs:
Heat olive oil in a pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3 minutes per side). Remove and set aside.
3. Sauté Aromatics:
In the same pot, add onions and cook until soft. Stir in garlic, tomato paste, and Worcestershire sauce, cooking for another minute.
4. Deglaze & Simmer:
Pour in red wine (if using) and scrape the bottom of the pot to release flavours. Add beef stock and balsamic vinegar. Bring to a simmer.
5. Slow Cook:
Return the short ribs to the pot and add rosemary and thyme. Cover with a lid and cook on low heat for 2.5–3 hours until tender. If using an oven, bake at 150°C (300°F) for 2.5–3 hours. If using a slow cooker, cook on low for 5–6 hours.
6. Rest & Serve:
Let the ribs rest for 5 minutes before serving. Serve with the rich sauce and your favourite sides like mashed potatoes or roasted vegetables.
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