Slow Cooked Beef Ribs

Oven braised in an aromatic liquid with pearl onions, thyme and red wine.Short ribs show their gourmet excellence when cooked slowly they can be eaten in their rustic way with your favourite starchy vegetables or have the bone removed for the fine dining experience.
#Yum Beef Short Ribs.

American cuisine
Easy
SERVING: 3 People
TIME: 3 hr 30 min
INGREDIENTS:
  • 3 large Meaty Short Ribs
  • 1 tsp Salt
  • 0.25 tsp Black Pepper
  • 2 tbsp Olive Oil
  • 0.5 large Onion
  • 4 cloves Garlic
  • 2 sprigs Thyme
  • 2 cup Shallots
  • 1.5 cup Red Wine
  • 0.25 tsp White Pepper
  • 1 cup Beef Broth
  • 2 tbsp Butter
  • 4 oz Mushroom
  • 6 count Fresh Asparagus Heads
DIRECTIONS:
Step 1
Step 1
Step 1
Preheat the oven to 180°C /356°F.
Step 2
Step 2
Step 2
Sear the ribs on all sides this should take approx 10 minutes, until the ribs are a golden caramelised brown, this should be done thoroughly as it adds to the important flavour of the sauce later.
Step 3
Step 3
Step 3
Remove the ribs to a deep oven dish.
Step 4
Step 4
Step 4
To the pan add the oil,½ chopped onion 1 crushed garlic, the thyme sprigs, and pearl onions saute for 2 minutes then add the red wine and beef broth and bring to a gentle boil.
Step 5
Step 5
Step 5
Pour the infusion over the ribs, secure the dish with a lid or foil, and place in the oven(150°C/302°F) for approx 3 to 3:30 hours.
Step 6
Step 6
Step 6
Check the ribs are cooked, the meat should easily fall off the bone and leave to sit whilst you reduce the liquor from the dish in a pot, slightly thicken with a slurry of flour and water producing a glossy sauce.
Step 7
Step 7
Step 7
To a clean pan gently melt the butter and saute the mushrooms and asparagus heads season with salt and pepper and serve as pleasant accompaniment to the ribs, drizzle the glossy sauce over the ribs to serve.
Step 5
Step 5
Step 5
Enjoy!