Short ribs (because I found some in the freezer) with all the flavours of a bourguignom. Cooked long and slow for 3 hours or 1 hour in a pressure cooker in plenty of red wine. Finished with pancetta, mushrooms and parsley accompanied with creamy mash potato.
Video
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Ingredients
- 4 beef short ribs
- 2 tbsp vegetable oil
- 2 onions diced
- 4 carrots diced
- 2 sticks celery diced
- 4 cloves garlic minced
- 2 tbsp tomato purée
- 1 bay leaves
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 star anise
- 1 bottle red wine
- 400 ml beef stock
- 130 g pancetta cubed
- 250 g mushrooms cut into chunks
- small pack parsley leaves picked and chopped
Instructions
- Preheat the oven to 160C fan
- Season the short ribs generously with salt. Add a splash of vegetable oil to an oven proof casserole dish and brown the ribs all over. Remove and set aside. Lower the heat, add a splash more oil and sauté the onions, carrots and celery adding the garlic about 5 minutes into the cook. Stir through the tomato purée, drop in the herbs and star anise and add the short ribs back to the pan.
- Turn the heat to high, add the wine and let it bubble for a few minutes, pour over enough stock to just cover the ribs. Bring to the boil, place a lid on the pot and put in the oven for 3-4 hours, check after 3 hours, the meat should be falling away from the bone.
- While it's cooking, cook the pancetta until it becomes crisp and set aside. In the same pan, fry the mushrooms until well coloured and also set aside
- Once cooked, carefully remove the ribs and set aside, discard the rosemary, thyme, bay leaves and star anise. Put the pan on a high heat and bubble to reduce by half. Return the ribs to the pan along with 3/4 of the cooked pancetta and all the mushrooms. Sprinkle the remaining pancetta over the top of each rib, sprinkle with plenty of parsley and serve with creamy mash potato.
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