I am so glad I did try this recipe (by Jamie from ‘My Baking Addiction’ food blog) I found from TasteSpotting. It’s not only easy to make, but the taste is also soo wonderful. I bought the beef short ribs at the Queen Victoria Market at $4.50 per kilo; it’s a cheap cut. Well, the bones are pretty heavy, but 2 kg of short ribs can feed 6 people.

It is an easy dish to make, but it needs time to cook. Overall, it took about 3 – 3½ hours to prepare and cook – well, 30 minutes is required to prepare, then 2½ – 3 hours is in the oven – in the mean time you can relax :). It’s soooo worth the wait. The meat is so tender and falling off the bones and the red wine sauce is gorgeous (no kidding!). I enjoyed them with hot steamed rice, but warm potato mash will be a great companion too. It is great for a cold night :). Serve it with garden salad for a light lunch.

Braised beef short ribs

(adapted from recipe by Jamie from ‘My Baking Addiction’ food blog)

(serves 6)

  • 2 kg beef short ribs, trimmed the fat then cut to individual ribs
  • salt and pepper to taste
  • 6 pieces bacon, diced
  • 2 tablespoons olive oil
  • 1 brown onion, diced
  • 1 red onion, diced
  • 4 carrots, diced
  • 2 cups red wine
  • 2 cups water
  • 3 sprigs thyme
  • 3 sprigs rosemary

Step 1. Season the ribs with salt and pepper. Set aside. Preheat the oven to 170°C. In a large wok, fry the bacon over medium heat until crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Step 2. Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Step 3. Add onions and carrots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes. Add water, 1 teaspoon salt and plenty of freshly ground black pepper. Taste and add more salt if needed.

Step 4. Arrange the ribs in a baking dish and pour the liquid. The ribs should be almost completely submerged. Add thyme and rosemary sprigs on top. Put on the lid and place into the oven.

Step 5. Cook for 2 hours, then reduce heat to 160°C and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove baking dish from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid (Can also refrigerate mixture, then remove solid fat from the top.) Serve with potato mash or steamed rice.

… delicious 🙂