Recipe for delicious beef short ribs
If you haven't tried beef short ribs here is a simple recipe for you to follow. If you like cooking at 100 miles an hour this recipe will test your patience!
Looking online there are many complex recipes for short rib of beef. It is a fabulous cut of meat with loads of flavour so it can work well with heavy braised sauces. This recipe lets the flavour of the beef speak for itself.
Start with a good cut of meat - the day before you are going to cook it.
I used a single bone, short rib of beef. (I was planning to put it on the BBQ after the first phase of cooking but the weather turned and I opted for the beef with mash)
Season the short rib of beef well with salt and pepper.
For the next bit you will need a plastic bag becasue you will add beer. I use Leffe Blonde which has a subtle vanilla and clove flavour. The great thing about this is that you just need enough to rest the meat in and can drink the rest.
Next you get as much air out of the bag as possible, tie up and leave in the fridge overnight.
The next day, in the morning put your oven on at 130C - 140C. Put the contents of the bag into a cooking dish - including the beer.
Cover with foil, wrapped tightly to keep all the steam in. If you fold the foil over in the middle you can make an expansion area which opens as steam is generated. Place in the oven for 3 1/2 hours - timing is not that important - it can be 4 but not less!
Once it is cooked take it out of the oven, test it! You should be able to tear off a piece of the beef. Cover again with foil and leave it for when you plan to finish it. As it cools you can easily remove the fat and keep the cooking juices for gravy.
I was planing to place it on the BBQ at this point to finish with a smokey BBQ flavour. Weather turned and so did my plan.
This cut of beef is really versatile. Rather than the planned BBQ I covered it again in foil, popped it back in the for 30 minutes at 180C, took it out 5 minutes before serving to rest. The meat was moist and could be shredded with a fork.
Dinner was served!
Plenty left to pack into a fresh baguette tomorrow!
