Move over steaks and pulled beef. We rarely have beef, but when we do, we like to get a bit more nutrition and taste for our money, which is why we're loving short ribs at the moment.
Usually this particular cut is just used for basic mince and the bones thrown away, which is a huge shame as it is such a waste. If you're not familiar with the benefits of beef bones, a quick google will bring you up to speed.
This recipe is stunning, enjoy with polenta or mashed potato and greens.
To feed 4, you will need
2 Cusgarne Short Ribs
1 onion chopped
3 cloves garlic crushed and chopped
2 carrots chopped
(other veg of your choice)
1 bottle red wine
1 litre good quality beef stock/bone broth
Rosemary few sprigs
Salt and pepper to taste
Heavy cast iron pan with lid
Slow cooker (not essential)
Pat dry the ribs
Heat a good glug of olive oil in the cast iron pan. When really hot, place the ribs and sear until brown on both sides, lift out and leave to rest. Add more olive oil and the onion and garlic, fry until soft and then add the other veg. Fry while stirring until coated in olive oil and beginning to soften, if it starts to catch add a little water. Place the ribs back in and stir together.
Now, either transfer to a pre-heated slow cooker, or keep in the pan. Pour wine in to the cast iron pan, stir to deglaze and bring to the boil until reduced by half. Either pour in to the slow cooker or... pour in beef stock/broth so just the top of the beef is showing. add a few sprigs of rosemary and another couple of plugs of olive oil and a couple of pinches of salt and pepper.
Put on lid and either place in to the oven or leave to simmer in the slow cooker for 4 hours.
Enjoy with a good red Bordeaux or we also quite like the fruitiness of the Pur Fruit du Causse