Description
(makes 8 serves)
This is a great standby dish just as braised lamb shanks or Osso Bucco are. Order boneless beef short ribs ahead from the butcher. Best option is to cook ribs the day before and reheat to serve as it gives you the opportunity before reheating to scrape off congealed fat.
INGREDIENTS
105g (3/4 cup) flour
1 tsp flaky sea salt
1/2 tsp freshly ground black pepper
1.5kg-1.7kg (8) boneless beef short ribs (trimmed of excess fat then cut vertically into two)
40g (4 tbsp) butter
30ml (2 tbsp) olive oil
360g (2 medium) onions (finely diced)
2 cloves garlic (finely chopped)
180g (1 + 1/2 med-large) carrots (peeled and diced)
180g (4 stalks) celery (diced)
2 bay leaves
2 sprigs rosemary
250ml (1 cup) red wine
1l (4 cups) beef stock (hot)
1 tsp flaky sea salt
1/2 tsp freshly ground black pepper
METHOD
Preheat oven to 180°C.
In a large bowl combine flour, salt and pepper.
Toss short ribs in seasoned flour, shake off excess flour and transfer ribs to a tray.
Melt butter in a heavy-based frypan over a medium-high heat. Increase temperature to high taking care not to burn the butter. Add short ribs, allowing space in the pan, and seal on all sides till well browned. It may take two to three pan-loads to complete this stage.
Transfer short ribs to a roasting pan sitting ribs snugly together.
Return searing pan to medium heat and add oil with onions. Cook gently for 3-4 minutes or till onions are just soft but not brown. Add garlic, carrots, celery, bay leaves and rosemary and cook for a further 4-5 minutes or till garlic is soft but not brown and carrot has begun to soften. Spoon over seared ribs.
Return searing pan to a high heat and pour in wine. Bring to the boil, scraping off any browning into the wine, and reduce the wine by half. Add stock with salt and pepper. Bring to the boil then pour into the pan over ribs and vegetables.
Cover roasting dish with aluminium foil and place in oven for 3-3½ hours, or till ribs are very tender and liquids have thickened slightly. If serving immediately cook for 3 + 1/2 hours. If you intend to cool then reheat, cook for the lesser time of 3 hours.
Remove from oven and taste for seasoning. Serve immediately or cool and refrigerate to reheat the following day. Accompany with Honeyed Kumara Mash and Warm Haricot Beans with Pine Nuts.
To Reheat: Remove aluminium foil and scrape fat off surface. Cover once again with aluminium foil and place into 150°C oven for 1 hour or till heated through.
Honeyed Kumara Mash
(makes 8 serves)
The sweetness of this mash complements the savouriness of Braised Beef Short Ribs. The mash can be stored overnight in the refrigerator and reheated in microwave successfully, or can be placed in a roasting tray, covered with aluminium foil, and reheated in a 150°C oven for 15-20 minutes.
INGREDIENTS
|
850g (4-6) golden kumara (peeled & chopped into even-size chunks) 1/2 tsp flaky sea salt 65ml (1/4 cup) cream (warmed) 40g (4 tbsp) unsalted butter (diced) |
1 tbsp honey, preferably Manuka flaky sea salt freshly ground black pepper |
METHOD
Place kumara into a medium-size pot and cover with water. Add salt, cover with lid and bring to the boil.
Reduce heat to a simmer and remove lid. Cook for a further 10-15 minutes or till kumara is fork tender
Drain kumara and, using a potato masher, partly mash the kumara.
Add cream, butter and honey with salt and pepper to taste. Continue to mash till kumara is smooth, then beat with a wooden spoon till creamy and ingredients are combined.
Serve hot.
Warm Haricot Beans with Pine Nuts
(makes 8 serves)
Serve as you would a potato mash – as an accompaniment to slow cooked meats such as braised lamb shanks or as an accompaniment to grilled fish or chicken.
INGREDIENTS
|
145g dried haricot beans (soaked overnight in cold water and drained) or 400g drained canned beans 45ml (3 tbsp) extra virgin olive oil 2 tbsp roasted garlic (mashed){see recipe for Roasted Garlic on www.ruthpretty.co.nz 50g (1/3 cup) pine nuts (toasted) |
1 tbsp finely chopped parsley 1/2 tsp finely chopped thyme 1/2-3/4 tsp flaky sea salt 1/4 tsp finely ground black pepper extra virgin olive oil to drizzle 1 lemon (halved) to drizzle |
If using dried beans place soaked beans into a medium-size pot and cover generously with cold water. Place over a high heat, bring to the boil, reduce heat to low and cook beans 2-2½ hours till very tender.
Drain and set aside.
Into the base of a small heavy-based frypan pour the oil and heat till hot.
Reduce heat to medium, add cooked beans, garlic and pine nuts, and cook stirring gently for 2-3 minutes till hot and combined.
Remove from heat, and add parsley, thyme, salt and pepper.
Serve hot with an extra drizzle of extra virgin olive oil and lemon juice.
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