Braised Beef Short Ribs In Red Wine Sauce

1. Beef Short Ribs – 300g bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g ribs.

This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it’s easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Cooking vessel / liquid level – the liquid should cover the meaty side of the ribs, if necessary, top liquid up a bit with water, then at the end if Sauce is too thin, just simmer it to reduce. If you don’t have an ovenproof pot large enough, transfer everything to a casserole dish that the ribs fit in snugly, place the ribs meat side down and pour the liquid over.

3. Other cook methods:

Stove – 2.5 hours on low simmer, lid on Slow cooker – 8 hours on low, 5 hours on high. Sear beef and sauté vegetables in a skillet, add the liquid, bring to simmer then tip it all into a slow cooker. When beef is fork tender, strain liquid into a large skillet and simmer liquid rapidly for 10 minutes or until it reduces down to a syrup consistency. Optional: spray beef lightly with oil and grill/broil on high for 5 minutes to brown. Pressure cooker – 1 hour on high, follow slow cooker directions above. Depressurise naturally for 10 minutes, then release valve. Instant Pot

4. General notes: – Sauce: reduces by half so should be thickened to syrup consistency. If not, simmer on stove for a bit. – Bone attachment: In order for the meat to be fork tender, it needs to be cooked far enough so that the connective tissue holding the meat to the bone becomes tender. So the meat is not really attached. But if you handle it carefully, it stays together.