Recipes › Rosemary › Slow-Cooked Rosemary Beef Short Ribs
Slow-Cooked Rosemary Beef Short Ribs
Meaty beef short ribs braised low and slow with a generous bunch of rosemary that infuses the whole cooking liquid with its piney, resinous fragrance. After four hours in the oven the meat pulls away from the bone in thick, silky shreds and the braising liquid has reduced to a glossy, herb-scented sauce. This is a showstopping dinner that needs minimal attention once it is in the oven.
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Ingredients
- 25 g fresh rosemary, half whole sprigs, half needles stripped for finishing
- 1800 g beef short ribs, bone in
- 3 tbsp olive oil
- 2 large onion, roughly chopped
- 2 large carrot, roughly chopped
- 4 cloves garlic, crushed
- 300 ml red wineuse extra stock instead
- 500 ml beef stock
- 2 tbsp tomato purée
- 1½ tsp flaky sea salt
Contains: sulphites.
Method
- Preheat the oven to 160°C (140°C fan). Season the ribs generously all over with salt and pepper. Heat the oil in a large casserole over a high heat and brown the ribs on all sides in batches, about 4 minutes per side. Remove and set aside.About 20 min
- Reduce the heat to medium. Add the onion and carrot to the casserole and cook for 8 minutes until beginning to soften. Add the garlic and tomato purée and stir for 1 minute.About 10 min
- Pour in the red wine and let it bubble for 3 minutes, scraping up any browned bits from the base. Add the stock and rosemary sprigs. Return the ribs to the casserole — they should be mostly submerged.About 5 min
- Bring to a simmer, cover tightly, and transfer to the oven. Braise for 3.5 to 4 hours until the meat is completely tender and falling off the bone. Turn the ribs once halfway through.About 240 min
- Remove the ribs carefully to a warm dish. Discard the rosemary sprigs. Skim the fat from the surface of the braising liquid, then boil on the hob for 10 minutes until slightly reduced and glossy. Pour over the ribs and scatter with the fresh rosemary needles.About 15 min
Tips
- Short ribs can be prepared a day ahead — the flavour improves significantly overnight. Skim the solidified fat from the surface before reheating gently.
- Ask your butcher for English short ribs cut into individual portions if possible.
Ring the changes
- Add a cinnamon stick and a few star anise to the braise for a more warmly spiced, Asian-inspired version.
Keeping it
Keeps in the fridge for 4 days. Freezes well for up to 3 months. Reheat gently in the covered casserole over a low heat with a splash of stock.
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