Beef Short Ribs
Our Cabernet Sauvignon & Steak Sauce is used to add depth of flavor in this classic version of Beef Short Ribs. It's hearty, heart-warming, and extremely delicious.
- Olive oil, for frying
- 6 thick, meaty beef short ribs
- 1 large head of garlic, cut in half horizontally
- 1 tablespoon, tomato purée
- 1 bottle, red wine (750ml)
- 4oz, Spirit & Co.'s Cabernet Sauvignon & Steak Sauce
- 1 liter, beef stock
- 150g pancetta lardons
- 250g small chestnut mushrooms, trimmed and halved
- Salt and black pepper to taste
- Flat leaf parsley, chopped
Preheat the oven to 350F.
Heat a roasting tray on the stovetop, and add a generous splash of olive oil. Season the short ribs with salt and pepper, then fry for 10–15 minutes to brown really well on all sides.
Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for a minute or two to cook it out. Add 4oz of Spirit & Co.'s Cabernet Sauvignon & Steak Sauce and incorporate.
Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half, then add stock to nearly cover the ribs Bring to the boil again, basting the ribs with the juices.
Cover the roasting tray with foil and cook in the preheated oven for 3–4 hours, basting now and then until the meat is tender and falling away from the bone.
About 10 minutes before the short ribs are ready to come out, fry the pancetta for 2–3 minutes until crisp and golden. Add the mushrooms and cook for 4–5 minutes until tender. Drain off any excess fat.
When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic.
Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. Garnish with chopped flat leaf parsley.
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