Slow Cooked Beef Short Ribs, Potato Purée, Red Wine Glaze
Rich and comforting dish for Autumn and Winter, slow cooked short ribs on a bed of velvety potato purée, topped with a rich red wine glaze.
Ingredients
Directions
- 1
Heat olive oil in a pan and sear 2 seasoned large bone-in short ribs until golden brown. Remove from the pan.
- 2
In the same pan, cook 4 shallots (cut in half) until golden brown.
- 3
In the same pan, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook until softened. Add 2 tbsp tomato paste and cook for 2 minutes further.
- 4
Deglaze the pan with 250ml red wine, and add 500ml chicken stock.
- 5
Place the short ribs and shallots in the sauce, and add 1 whole garlic bulb, 4 rosemary stalks, 6 thyme stalks, and 5 bay leaves. Bring to the boil, put the lid on, and place in an oven for 4 hours at 130C.
- 6
Whilst the ribs are cooking, make the potato puree. Place 4 sprigs of thyme and 5 sliced garlic cloves in 400ml double cream in a pan, and simmer gently until infused.
- 7
Boil 8 medium potatoes until soft. Pass these through a ricer and add 200g butter.
- 8
To this, slowly add the cream until the right consistency is reached. Add 2 tbsp wholegrain mustard.
- 9
Check seasoning and add salt as needed.
- 10
Remove the short ribs from the sauce and sieve the sauce. Reduce the sauce until thickened.
- 11
Add 50g butter, mix, and season to taste. Return the short ribs and baste.
- 12
Serve the short ribs on the puree, top with glaze and finely diced chives.
