BRAISED SHORT RIBS

Ingredients

• 1500-1700g or 3-4 lbs bone-in beef short ribs ((English cut))
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 teaspoons beef seasoning ((or 2 individual Knorr cubes, crushed))
• 1 to 2 tablespoons oil ((for searing))
• 1/2 large white onion ((chopped))
• 2 medium carrots ((chopped))
• 5 cloves garlic ((minced))
• 30 g tomato paste ((about 2 tablespoons))
• 15 g Worcestershire sauce ((1 tablespoons))
• 4 to 5 sprigs fresh thyme ((or 1 teaspoon dried thyme))
• 1 bay leaf
• 1 whole scotch bonnet pepper ((optional))
• 400 ml red wine ((about half a bottle or 1 3/4 cups))
• 600 ml beef stock ((about 2 1/2 cups))

Instructions

1. 1

   Season the short ribs with salt, black pepper, and crushed beef seasoning cube. Make sure all sides are coated.

2. 2

   Heat oil in an oven-safe pot or Dutch oven over medium-high heat.

3. 3

   Sear the short ribs on all sides until browned. Work in batches if needed. Remove and set aside.

4. 4

   In the same pot, add a bit more oil if necessary. Add the chopped onions and garlic, and cook for 1 to 2 minutes until softened.

5. 5

   Add in the tomato paste and cook for another 2 minutes.

6. 6

   Add the chopped carrots and cook for 1 more minute.

7. 7

   Pour in the red wine, to scape up all the browned bits from the bottom of the pot. Let it simmer for 5 minutes. (See Note 1 for non-alcoholic option.)

8. 8

   Add the beef stock, Worcestershire sauce, thyme, bay leaf, and scotch bonnet pepper (if using).

9. 9

   Return the short ribs to the pot, it should be mostly submerged in the liquid.

10. 10

    Cover with a lid and transfer to a 325°F (160°C) oven. Braise for 3 to 4 hours, or until the meat is fall-off-the-bone tender. (See Note 2 for alternative cooking methods and times.)

11. 11

    Remove from the oven and gently transfer the ribs to a plate.

12. 12

    Strain the braising liquid. Optionally, skim off any excess fat using a spoon or fat separator. (Or chill the sauce and remove the solidified fat once cold.)

13. 13

    If you’d like a thicker sauce, return the strained liquid to the stove and simmer uncovered for 10 to 15 minutes until reduced.

14. 14

    Serve the short ribs hot with the sauce poured over the top, or keep it on the side for dipping.