Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fall-apart ribs in a rich sauce.
Equipment: Large ovenproof casserole with lid
Measures and names
Ingredients
- 4 large beef short ribs
- 1 onion, 2 carrots
- 2 celery sticks
- 3 garlic cloves
- 1 tbsp tomato purée (tomato paste)
- 400 ml red wine
- 400 ml beef stock
- Thyme and 2 bay leaves
- 1 tbsp oil
- Cauliflower mash, to serve
- Salt and black pepper
Method
- Heat the oven to 160°C (fan 140°C). Season the ribs well. Brown them all over in the oil in a hot casserole — take your time; this builds the sauce. Remove.
- Cook the onion, carrot and celery for 6 minutes, then stir in the garlic and tomato purée for 1 minute.
- Pour in the wine and let it bubble for 2 minutes, then add the stock and herbs.
- Return the ribs, cover, and braise in the oven for 2 hours 30 minutes, until the meat is falling off the bone.
- Lift out the ribs and keep warm. Skim the fat, then boil the sauce until rich and glossy. Taste and season.
- Serve the ribs over cauliflower mash with the sauce spooned over.
Swaps and tips
Long, low cooking makes the ribs meltingly tender. Carrot adds sweetness to the sauce, so keep portions modest.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 34 g | 7 g | 2 g | 42 g | 545 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
