Costillas de ternera estofadas al horno

Ingredientes

• 6 pounds (2.5kg) beef short ribs (bone-in)
• 2 1/2 tbsp coarse sea salt flakes
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3 large onions (, diced)
• pinch sal and pepper
• 1 tsp brown sugar
• 2 sprigs fresh thyme
• 1 cup (250ml) chicken broth, (for the onions)
• 6 cloves garlic (, minced)
• 2 tbsp Worcestershire sauce
• 2 tbsp light soy sauce
• 3 tbsp tomato paste
• 1 1/2 cups (375ml) dry red wine (or port (sub with more broth))
• 2 1/2 cups (725ml) low sodium beef broth (or chicken broth)
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1/2 tbsp seven spice seasoning
• 2 tbsp parsley (, chopped)

Preparación

1. 1

   Take the beef out of the refrigerator, pat dry using paper towels and place on a wire rack positioned over a roasting tray. Season liberally with salt and rest at room temperature for 20-30 minutes.

2. 2

   Preheat the oven to 400°F (200°C) Fan Forced. Place the ribs in the oven to sear for 10-15 minutes or until well browned and set aside. You can also sear the ribs in a skillet but the oven method is far easier and less time consuming! Reduce the oven temperature to 285°F (140°C).

3. 3

   Heat the butter and olive oil in a large Dutch oven. Add the onions, pinch salt, ground pepper, sugar and thyme and cook over low heat, stirring, for 20 minutes. Add a little broth whenever the pan gets a little dry, using a wooden spoon to scrape any browned bits loose.

4. 4

   Stir in the minced garlic and cook for a couple of minutes or until fragrant. Add the Worcestershire sauce and soy sauce then stir in the tomato paste, red wine and broth. Bring to a simmer and add the rosemary and bay leaves.

5. 5

   Bring to a simmer, add the bay leaves and rosemary sprigs and return the short ribs to the pan. Sprinkle with seven spice seasoning, cover with a tight fitting lid and transfer to the oven. Cook for 3 - 3 1/2 hours or until the beef is very tender and almost falling off the bone.

6. 6

   Use tongs or a slotted spoon to carefully transfer the ribs to a plate. Bring the sauce to a simmer and discard the bay leaves and spent herbs. Add the ribs back into the sauce and cook for 5-10 minutes, spooning the sauce over them to baste.

7. 7

   Garnish with chopped parsley and serve the ribs over mashed potatoes or creamy polenta with the sauce spooned over and a side of green beans, steamed spinach or asparagus.